Sweet Potato Casserole Recipe
A smooth, mashed sweet potato base baked andtopped with either marshmallows or a pecan streusel, distinct from candiedyams' whole-piece syrup method.
Ingredients
- 4 to 4.5 lbs sweet potatoes (5 to 6 medium)
- ½ cup (1 stick) unsalted butter, melted
- 3/4 to 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 to 1/3 cup milk, cream, or evaporated milk
- ¼ tsp salt
- For marshmallow topping: 2 to 3 cups mini marshmallows
- For pecan streusel topping: 1 cup chopped pecans, 1/2cup brown sugar, 1/3 cup flour, 4 tablespoons cold butter
Instructions
- Roast whole, pierced sweet potatoes at 400 degrees for about 1 hour, until tender. Peel and mash or rice.
- Mix the mashed sweet potato with butter, sugar, eggs, vanilla, milk, and salt until just smooth.
- Spread in a buttered 9x13 dish and bake at 350 degrees, uncovered, 35 to 40 minutes.
- Add marshmallows for the final 10 to 15 minutes, or broil 30 to 90 seconds at the end. For streusel, scatter the cold-butter mixture over the base before the full bake time.
Notes
Roast the sweet potatoes rather than boiling them to avoid a watery base. Watch marshmallows closely under the broiler, since they burn within seconds.