Description
A creamy and sweet holiday favorite topped with a crunchy brown sugar pecan topping. Optional marshmallows add gooey goodness for extra indulgence.
Ingredients
Scale
Brown Sugar Pecan Topping:
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup salted butter, softened
- ½ cup chopped pecans
Casserole:
- 5 prebaked sweet potatoes (approximately 3 cups mashed)
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, slightly melted
- ⅓ cup evaporated milk (or milk/cream)
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- Optional: 1 ½ cups mini marshmallows
Instructions
- Preheat Oven: Preheat to 325°F. Grease a 9×13-inch baking dish.
- Make the Topping: Mix brown sugar, flour, cinnamon, and softened butter until crumbly. Stir in chopped pecans.
- Mash Sweet Potatoes: Scoop out baked sweet potato flesh and mash until smooth.
- Combine Ingredients: Stir in granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt until well combined.
- Assemble Casserole: Spread sweet potato mixture evenly into the prepared dish. Top with the pecan mixture.
- Bake: Bake for 25–30 minutes until the topping is golden and caramelized.
- Optional Marshmallows: Add marshmallows on top and broil for 1–2 minutes until gooey and browned.
Notes
- Baking the sweet potatoes instead of boiling intensifies their natural sweetness and prevents excess moisture.
- To prepare in advance, assemble the casserole (without the topping) and refrigerate for up to 24 hours. Add the topping before baking.
- For a nut-free option, omit the pecans and replace them with toasted oats or granola.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American