Sweet Potato Casserole

Creamy, mashed sweet potatoes topped with crunchy toasted pecans deliver comfort food at its finest. Add marshmallows for extra addictive gooiness.

Course Dessert, Side, Side Dish

Cuisine Southern

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 496kcal

Author Imma

Preheat the oven to 400℉ (205℉).
Wash sweet potatoes and remove any blemishes or dark spots. Pierce each sweet potato several times with a fork. Then wrap them in aluminum foil.
Bake at 400℉ (205℉) for 50-60 minutes or until a fork easily pierces into the center. Let them cool slightly.
Once sweet potatoes are cool enough to handle, remove the skin or scoop the sweet potato flesh out. Place the sweet potato flesh in a large bowl.
Mash sweet potatoes with a potato masher until smooth. Then add the milk, eggs, heavy cream, butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt to taste. Whisk the mixture until smooth.
Spread the mashed sweet potatoes into a greased baking dish.
For the streusel topping, mix the flour, brown sugar, butter, and salt in a medium bowl until moistened and the mixture clumps together.
Stir in the pecans and spread the streusel mixture over the top of the sweet potatoes in an even layer.
Bake at 400℉ (205℉) for 25-30 minutes or until lightly browned and bubbly.
Sprinkle the marshmallows over the top, then broil for 3-5 minutes until the top is golden brown. Remove from the oven, let it cool slightly, and serve hot.

You can boil or steam the sweet potatoes if you don't want to bake them. They will be moister, and if the casserole is too soupy, you can whisk in an extra egg or two.
How much salt is salt to taste is a personal preference. I started with a ½ teaspoon, then did a taste test to make sure it was enough.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.