Sweet Potato Casserole Thanksgiving Favorite
Sweet potato casserole is the Thanksgiving side everyone loves. Learn how to make it ahead, top it perfectly, and serve it right.
Equipment
- Large mixing bowl
- Potato masher or hand mixer
- 9x13-inch baking dish
- Oven
- Spatula
- Measuring cups and spoons
Ingredients
- 4 large sweet potatoes roasted or boiled, peeled
- ½ cup brown sugar dark preferred
- 2 large eggs
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup chopped pecans
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons melted butter
- 1½ cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- Roast sweet potatoes until tender (about 45 minutes at 400°F) or boil until soft. Let cool slightly, then peel.
- Mash sweet potatoes in a large bowl.
- Add brown sugar, melted butter, vanilla, cinnamon, nutmeg, salt, and eggs. Mix until smooth.
- Spread the mixture into a greased 9x13-inch baking dish.
- For pecan topping: mix pecans, flour, brown sugar, and butter. Sprinkle over sweet potatoes.
- For marshmallow topping: wait to add marshmallows until last 10 minutes of baking.
- Bake for 30–35 minutes until edges are bubbling and topping is golden.
- Let rest for 10 minutes before serving.
