Description
A deliciously sweet and creamy sweet potato casserole topped with a crunchy pecan and brown sugar streusel.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
- 1 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring water to a boil and add the sweet potatoes. Cook until tender, about 15-20 minutes. Drain and mash the sweet potatoes.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until smooth and well combined.
- Transfer the sweet potato mixture to a greased 9×13 inch baking dish.
- In a separate bowl, mix the chopped pecans, brown sugar, and a little melted butter. Sprinkle this mixture evenly over the sweet potato layer.
- If using, sprinkle mini marshmallows on top.
- Bake in the preheated oven for 25-30 minutes or until heated through and the topping is golden brown.
- Allow to cool slightly before serving.
Notes
- You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Just add the topping before baking.
- For extra flavor, add a splash of maple syrup or a pinch of ginger to the sweet potato mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 4
- Protein: 4
- Cholesterol: 60
Keywords: sweet potato casserole, sweet potato recipe, Thanksgiving side dish, holiday recipes, vegetarian side dish