I have to be honest, I do not like sweet potatoes covered in marshmallows. Just the thought makes me cringe. Why mess up a perfectly delicious sweet potato with marshmallows. Now, if you like marshmallows more power to you and you can throw some on the top of this casserole. My mom makes this every year for Thanksgiving and I love the creamy texture and that it taste like a sweet potato. This casserole is so good that my oldest child will devour it and he even hates mash potatoes (he is really missing out on the whole mash potato thing). Now that Thanksgiving is a couple weeks away, it is time to start planning all those yummy family recipes into your holiday menu. Trust me, you will want to add this side dish to your list.
4 sweet potatoes
1/4 cup sugar
2 eggs beaten
1/2 teaspoon vanilla
1/2 teaspoon salt
4 tablespoons softened butter
1/2 cup heavy cream (you can use milk or evaporated milk if you prefer)
1/2 cup brown sugar
1/3 cup flour
3 tablespoons softened butter
1/2 cup chopped pecans
- Preheat oven to 400 degrees.
- Pierce sweet potatoes with a fork.
- Place sweet potatoes unwrapped on a sheet pan lined with parchment paper or foil.
- Bake sweet potatoes for 30-45 minutes.
- Let cool for about 5 minutes and skin should peel off easily.
- Dump sweet potato filling into large mixing bowl.
- Mash up with a potato masher or electric mixer.
- Change oven temp to 325 degrees.
- Throw in 1/4 cup of sugar, eggs, salt, butter, milk and vanilla into the sweet potatoes and mix till smooth.
- Pour into a 9 x 13 baking dish.
- In a medium bowl mix brown sugar and flour together. Cut in butter until mixture is crumbly. Stir in pecans.
- Sprinkle topping over sweet potatoes.
- Place in a oven and bake for 30 minutes.