Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup brown sugar, packed (for topping)
- 1/3 cup all-purpose flour (for topping)
- 1 cup chopped pecans (for topping)
- 1/3 cup unsalted butter, melted (for topping)
- Optional: 1 cup mini marshmallows
Instructions
- Step 1: Boil the Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes until the potatoes are fork-tender. Drain the water thoroughly.
- Step 2: Mash and Mix the Base: Transfer the warm potatoes to a large mixing bowl. Add 1/2 cup softened butter, milk, granulated sugar, vanilla extract, salt, and beaten eggs. Use an electric mixer or a potato masher to blend everything until the mixture is smooth and fluffy.
- Step 3: Prepare the Crunchy Topping: In a medium bowl, combine the brown sugar, all-purpose flour, and chopped pecans. Pour the melted butter over the mixture and stir until it forms a crumbly, sandy texture. This will provide the signature crunch for your casserole.
- Step 4: Assemble the Casserole: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly into the dish. Sprinkle the pecan crumble mixture over the top, ensuring it covers the potatoes completely.
- Step 5: Bake and Serve: Place the dish in the oven and bake for 30 to 35 minutes. If you are using marshmallows, sprinkle them on top during the last 5 minutes of baking until they are golden brown. Let the casserole rest for a few minutes before serving to allow it to set.
- Cook Time: 60 minutes
- Diet: Vegetarian