Sweet Potato Casserole
This traditional recipe is so yummy. It is the perfect comfort food for the holiday season. It is creamy and sweet, but not too sweet. It has the perfect texture added with the crunch of the nuts. It is certainly a crowd pleaser.
Alexis Wilmouth
Nov 21, 2022
1 min read
Ingredients
- 5 large sweet potatoes
- 1 cup sugar
- 2 tablespoons light brown sugar
- 1/2 cup heavy cream
- 1/3 cup whole milk
- 1 stick unsalted butter, room temperature
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon salt
- 1/2 cup chopped pecans
- 1-3 cups mini marshmallows
Directions
- Preheat oven to 450 F.
- Poke each potato a few times with a fork. Wrap them individually in foil and place on a large baking sheet. Bake for about an hour and 15 minutes until tender. Let cool for about 20-30 minutes.
- Reduce oven temperature to 375 F. Grease a 9x13 inch baking dish and set aside.
- Peel your cooled potatoes and place them into a large mixing bowl. Using a whisk, break up the potatoes.
- Add in the sugars, cream, butter, milk, eggs, vanilla, and salt. Cream together with and electric mixer.
- Add the potato mixture to your prepared baking dish. Spread in an even layer. Sprinkle pecans over the top. Bake for about 20 minutes until golden brown.
- Sprinkle as many marshmallows as you like across the top. You can add anywhere from 1-3 cups, depending on what you prefer. Broil the casserole on low for about 1-2 minutes to lightly toast the marshmallows. Enjoy!
*Store in an airtight container in the refrigerator for up tp 2 days.