Sweet Potato Casserole - Two Ways
Sweet Potato Casserole with buttery pecan streusel topping or creamy toasted marshmallows. Enjoy this holiday favorite recipe either way!
Equipment
- 2 Quart Baking Dish
Ingredients
- 3 cups Sweet Potatoes 4-5 large potatoes
- 5 tbsp butter melted
- 1/3 cup brown sugar
- ½ tsp salt
- ¼ tsp cinnamon
- 2 eggs
- 1 tsp vanilla
Pecan Topping
- 1/2 cup brown sugar
- 1/2 cup pecans chopped
- 3 tbsp butter melted
- 3 tbsp flour
Marshmallow Topping
- 2 cups mini marshmallows
Instructions
- Scrub potatoes, pierce with a knife in the center and bake at 350 degrees F for 1 hour or until very tender. Cut in half to speed up cooling time.
- Once potatoes have cooled, remove from skins and drop into medium sized mixing bowl.
- Add all ingredients except for topping, mix well using an electric mixer.
- Pour into an 2 quart casserole dish. (I use an 8x10 dish to allow good topping coverage)
- Combine topping ingredients, mix well until streusel-like consistency.
- Sprinkle evenly over sweet potatoes.
OR, If using marshmallows:
- Arrange mini marshmallows in a single layer evenly over sweet potatoes.
Bake
- Bake at 350 degrees F for 30 minutes or until topping is golden brown.*For Marshmallows: Bake for 20 minutes. Set oven to broil and brown for a minute or two to get a nice crispy, toasted marshmallow topping.