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A cozy sweet potato casserole with a golden-brown toasted marshmallow topping.

Proven way to grow perfect Sweet Potato Casserole

This recipe provides a proven method for creating a perfect sweet potato casserole, ideal for any occasion. It combines creamy sweet potatoes with a delightful topping for a comforting and flavorful dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Mixture
  • 3 pounds sweet potatoes peeled and cubed
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Pecan Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter melted

Equipment

  • 9x13 inch baking dish
  • large pot
  • large bowl
  • potato masher
  • mixing bowls

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Boil the peeled and cubed sweet potatoes in a large pot of salted water for 15-20 minutes, or until they are very tender; then drain them thoroughly.
Making the Casserole
  1. Mash the cooked sweet potatoes in a large bowl until smooth; then mix in the melted butter, granulated sugar, brown sugar, beaten eggs, milk, vanilla extract, and salt until well combined.
  2. In a separate bowl, prepare the pecan topping by combining the flour, brown sugar, chopped pecans, and melted butter until crumbly.
  3. Pour the sweet potato mixture into the prepared baking dish and evenly sprinkle the pecan topping over the sweet potatoes.
  4. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through; serve warm.

Notes

For an extra touch of flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture. You can also toast the pecans lightly before chopping them for a deeper nutty flavor.