Crowd Pleasing Sweet Potato Casserole
User Reviews
5
Crowd Pleasing Sweet Potato Casserole
Description
The casserole begins by baking whole sweet potatoes until tender, then scooping and mashing the flesh. Milk, maple syrup, eggs, vanilla, salt, and nutmeg are stirred in to create a silky, mildly spiced sweet potato base. A crumb topping made from flour, butter, brown sugar, and chopped pecans is distributed over the mashed sweet potatoes in rows, leaving spaces for marshmallows.
The dish is baked first at a higher temperature to brown the topping, then marshmallows are added and it returns to the oven until puffed and lightly browned. This layering develops a contrast of creamy, spiced sweet potato with a nutty, caramelized, and soft marshmallow topping.
This preparation is suitable for festive meals or whenever a sweet, textured casserole is desired. The recipe’s clear method ensures consistent results with a pleasing balance of textures and flavors.
Ingredients
For the casserole:
- 4 sweet potato large
- 1 cup milk
- 1/2 cup pure maple syrup
- 2 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon salt fine
- 1/8 teaspoon ground nutmeg
For the toppings:
- 1/4 cup all-purpose flour 32 grams
- 3 tablespoons butter at room temperature, 44 grams
- 1/2 cup brown sugar
- 1/2 cup pecans chopped, 70 grams, or more depending on preference
- 1 1/2 cups miniature marshmallows
Instructions
- Preheat the oven to 400°F. Pierce the potatoes all over with a fork and place on a foil or parchment-lined rimmed baking sheet. Bake until they are tender on the inside, about 45 minutes. Reduce oven temperature to 350°F. Let the potatoes cool slightly, then slice open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir until just combined.
- In a small bowl, combine the flour and butter, cutting the butter into the flour with the back of a fork. Add the brown sugar and pecans and stir until combined.
- Spread the potato mixture into a 13 by 9-inch pan (or similarly sized baking dish). Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a 1 1/2-inch gap between rows. Bake at 350°F until golden brown on top, about 30 minutes. Remove from oven and gently place the marshmallows between the rows of the pecan mixture. Bake for an additional 10 minutes, or until the marshmallows are just golden brown. Serve.
User Reviews
Overall Rating
5
You'll Also Love
