Ultimate Sweet Potato Casserole

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4.67 from 6 votes

Ultimate Sweet Potato Casserole

Prep Time 1 20

Cook Time 40

Total Time 2

Servings

Calories 419kcal

Author Stacey Little

Ingredients

3 pounds medium sweet potatoes
1 cup granulated sugar
1 teaspoon vanilla extract or flavoring
2 large eggs
1/2 cup evaporated milk
1/4 cup unsalted butter (melted)

For the topping:

1 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter (softened)
3/4 cup chopped pecans
2 cups miniature marshmallows

Instructions

Preheat the oven to 350°F and line a baking sheet with aluminum foil. Wash the potatoes. Place them on the baking sheet and prick each potato several times with a fork. Bake for about an hour or until they are soft and a knife easily slides through the middle of each potato. Allow to cool enough to handle, then peel.
Spray a 2-quart casserole dish with nonstick cooking spray. Set aside.
Add the peeled potatoes to a large bowl. Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter and mix very well. Pour the mixture into the baking dish.
To make the topping, use a fork to combine the brown sugar, flour, salt, and softened butter in a medium bowl until crumbs form. Add the pecans and stir to combine.
Sprinkle about half of the mini marshmallows over the sweet potato mixture, then sprinkle the topping on top. Bake for 30 minutes. Remove from the oven, add the remaining marshmallows over the top, and return to the oven for about 10 minutes or until the marshmallows are golden brown. Allow to rest for about 10 minutes before serving.

Video

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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