Sweet Potato Casserole
Sweet Potato Casserole is a must-have on your Thanksgiving table. With creamy cinnamon-spiked sweet potatoes topped with pecan streusel and toasted marshmallows.
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Servings: 12
Equipment
- 9 by 13 baking dish
- stand or hand mixer
- spatula
- small bowl
Ingredients
- 4 medium sweet potatoes, cooked skin removed
- 1 cup half and half or milk
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ⅛ tsp nutmeg
Pecan Streusel and Marshmallow Topping
- 4 tbsp butter, cold cubed
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup pecans chopped
- ⅛ tsp salt (if butter and pecans are not salted otherwise omit)
- 1½ cups mini marshmallows
Instructions
- Cook the sweet potatoes until soft and mushy.
- Preheat oven to 350°F.Spray a pan with nonstick cooking spray.
- Add sweet potatoes, half and half, maple syrup, vanilla, cinnamon, and nutmeg to a stand mixer bowl. Beat on medium speed for about 2 minutes or until well combined and mostly smooth. Spread mixture evenly into the baking dish using a spatula.
- In a small bowl, cut the butter and flour together using a pastry cutter or 2 forks until the butter is about pea-sized. Mix in brown sugar, salt, and pecans. Sprinkle mixture evenly over sweet potatoes.
- Bake 20 minutes. Scatter the marshmallows on top then continue to bake until the marshmallows are puffy and golden (about 10-12 minutes). Cool slightly, serve.
- Store in an airtight container in the refrigerator for 4-5 days.