Description
Creamy sweet potato casserole topped with a buttery brown sugar pecan crumble. Perfect for Thanksgiving and holiday dinners.
Ingredients
Scale
- 5 pre-baked sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, slightly melted
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened
- 1/2 cup chopped pecans
- 1 1/2 cups mini marshmallows (optional)
Instructions
- Preheat oven to 325°F.
- Mix brown sugar, flour, cinnamon, softened butter, and pecans to make the topping.
- Mash baked sweet potatoes in a large bowl.
- Mix in sugar, eggs, melted butter, evaporated milk, vanilla, and salt until smooth.
- Spread mixture into a 9×13-inch baking dish.
- Sprinkle pecan topping evenly over the sweet potatoes.
- Bake for 25 to 30 minutes until golden and caramelized.
- Add marshmallows if desired and broil for 2 minutes until golden.
- Rest briefly before serving.
Notes
- Prepare filling up to 2 days ahead.
- Store topping separately until baking.
- Refrigerate leftovers for up to 5 days.
- Marshmallows are optional and not included in nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 24
- Sodium: 230
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 4
- Protein: 4
- Cholesterol: 52