Creamy Sweet Potato Casserole Recipe

This Creamy Sweet Potato Casserole is a delightful blend of velvety mashed sweet potatoes, a crunchy candied pecan topping, and gooey toasted marshmallows. It’s an irresistible side dish that captures the essence of holiday flavors, making it a standout on any festive table. Whether for Thanksgiving or a cozy family dinner, this casserole is sure to be a crowd-pleaser!

Ingredients

For the Sweet Potato Mixture:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/3 cup brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Salt, to taste

For the Candied Pecan Topping:

• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

For the Marshmallow Topping:

• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C).
2. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and allow them to cool slightly.
3. Mash the sweet potatoes in a large bowl. Add the melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, and salt. Mix until smooth and creamy.
4. Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish.
5. In a medium bowl, combine the chopped pecans, brown sugar, flour, and melted butter to form a crumble. Sprinkle this mixture evenly over the sweet potato layer.
6. Bake in the preheated oven for 25 minutes. Remove the casserole from the oven and top with mini marshmallows.
7. Return to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden brown and toasted.
8. Allow to cool slightly before serving. Enjoy this comforting dish as a perfect side for any festive meal!

Tips and Variations

• For a nut-free version, simply omit the pecans or replace them with crushed graham crackers.
• Add a pinch of nutmeg or ginger for extra warmth and flavor.
• Prepare the sweet potato mixture a day ahead and store in the refrigerator, then add toppings and bake on the day of serving.