Marshmallow Topping Fans—This Sweet Potato Casserole Deserves A Spot On Your Thanksgiving Table
Yields: 8 servings
Prep Time: 20 mins
Total Time: 1 hour
Ingredients
Potatoes
5
large sweet potatoes, peeled, cubed (about 8 c.)
4
large eggs
1/2 c.
(1 stick) unsalted butter, melted
1 c.
whole milk
1/2 c.
(110 g.) packed dark brown sugar
2 tsp.
pure vanilla extract
1 tsp.
kosher salt
Streusel Topping & Assembly
1 c.
(215 g.) packed dark brown sugar
1/2 c.
(60 g.) all-purpose flour
4 tbsp.
(1/2 stick) unsalted butter, melted
1 c.
chopped raw pecans
2 1/2 c.
mini marshmallows
Directions
Potatoes
Preheat oven to 350°. Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool slightly.
Transfer potatoes to a large bowl. Add eggs, butter, milk, brown sugar, vanilla, and salt. Using a potato masher or fork, mash potatoes until combined. Transfer to a 13" x 9" baking dish.
Streusel Topping & Assembly
In a medium bowl, mix brown sugar, flour, and butter until clumps form. Stir in pecans, then spread over potatoes. Top with marshmallows.
Bake casserole until cooked through and marshmallows are golden brown, about 25 minutes.
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