Sweet Potato Casserole with Pecans (Marshmallows Optional)
This sweet potato casserole proves marshmallows are optional. Made with fresh sweet potatoes and buttery pecan topping — it's a holiday favorite!
Equipment
- Oven
- Potato Masher or fork
- 2 Mixing Bowls
- 8 x 11 Baking Dish
Ingredients
Bottom Layer
- 3 Sweet Potatoes large
- ½ Cup Sugar
- 2 Eggs scrambled
- ⅓ Cup Milk whole, skim or 2%
- 1 Stick Butter melted
- 1 teaspoon Vanilla Extract
Top Layer
- 1 Cup Brown Sugar
- ½ Cup Flour
- 1 Stick Butter softened
- 1 Cup Pecans chopped
Instructions
Bottom Layer
- Preheat oven to 400°F. Wash sweet potatoes and poke multiple times with a fork. Bake on a cooking sheet for 40-45 minutes. Once cooked, reduce oven temperature to 350°F and remove potatoes allowing them to cool some. Then, remove the skins.
- In a large mixing bowl, mash the sweet potatoes with a fork or masher.
- Mix together the sweet potatoes, sugar, scrambled eggs, milk, melted butter and vanilla.
- In a greased 8x11 baking dish, spread the sweet potato mixer evenly with a spatula.
Top Layer
- In another large mixing bowl, use a spatula to mix together softened butter, brown sugar, flour and chopped pecans. It should come together in a cookie dough consistency.
- Crumble the pecan topping on top of the sweet potato layer in your baking dish. It doesn't have to be perfect, it will end up melting together in the oven to make a smooth layer.
- Bake at 350°F for 30 minutes.
- Optional - Toss marshmallows on top and place back in the oven for 10 minutes if you want a fluffy marshmallow layer.
Notes
Soften your 2 sticks of butter on the counter for 2 hours prior to prepped the dish for easier mixing. Melt butter for the topping if short on time.
Nutrition
Calories: 452kcalCarbohydrates: 52gProtein: 4gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 205mgPotassium: 336mgFiber: 3gSugar: 35gVitamin A: 10250IUVitamin C: 2mgCalcium: 67mgIron: 1mg
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