Description

Classic Sweet Potato Casserole with marshmallows and toasty pecans throughout is a traditional side at our family Thanksgiving table.

Ingredients

Scale

1/2 stick (4 tablespoons) unsalted butter, melted

3–4 medium sweet potatoes, baked

1/4 c condensed milk

1/4 c evaporated milk

1 c white sugar

1/4 c brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1 tsp pure vanilla extract

2 large eggs

Topping

1/2 cup all-purpose flour

1/2 c brown sugar, packed

1/2 stick (4 tbsp) unsalted butter, softened

1 c pecans, chopped

1 c marshmallows

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Instructions

Preheat the oven to 350 degrees F. Butter a baking dish.

Peel baked potatoes and place in mixer.

Mix together the sweet potato, milk, brown sugar, vanilla, spices, and eggs.

Transfer mixture to the prepared baking dish.

For the topping: Combine the flour, brown sugar, and butter in a medium bowl until moist and the mixture clumps together. Stir in the pecans and marshmallows. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Notes

You can boil the sweet potatoes also; baking preserves more flavor.