Sweet Potato Casserole

Welcome to day two of Thanksgiving Prep Week!

My sister-in-law shared this next recipe with me. I was immediately smitten with the alternating stripes of pecans and marshmallows. Guests can go for a portion that’s topped mainly with pecans, one that’s more marshmallow-y, or go for a mixture of both! The sweet potatoes underneath those yummy toppings are some of the best I’ve tried. After preparing this recipe for the first time, I knew it would have a permanent spot in my home’s holiday cookbook.

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potatoes:

  • 4 large sweet potatoes
  • 1 cup white sugar
  • 2 eggs, beaten
  • ½ cup milk
  • ½ teaspoon salt
  • ⅓ cup butter, melted
  • 1 teaspoon maple syrup

Topping:

  • 1 cup packed brown sugar
  • ½ cup all-purpose flour
  • ⅓ cup butter, melted
  • 1 cup chopped pecans
  • 2 cups mini marshmallows

1. Bake sweet potatoes at 400 degrees for 45-60 minutes until tender.

2. Peel and mash the baked sweet potatoes after they are cool enough to work with. Add sugar, eggs, milk, salt, melted butter and maple syrup. Mix well and transfer into a greased 9×13-inch dish.

3. Mix the brown sugar, flour, melted butter and pecans in a separate bowl. Crumble mixture evenly over sweet potatoes in diagonal rows.

4. Bake at 350 degrees F for 25 minutes. Add mini marshmallows to alternate rows and bake for an additional 15 minutes until the marshmallows are golden brown.

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