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Sweet Potato Casserole

Sweet Potato Casserole

The ultimate comfort food, this Sweet Potato Casserole is creamy, sweet, and topped with a crunchy pecan layer. It's the perfect dish for any fall gathering, bringing warmth and nostalgia to the table. Make it tonight for an easy and delightful addition to your dinner!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Sweet Potatoes Peeled and cut into 1-inch chunks.
  • ¼ cup Unsalted Butter Melted.
  • ¾ tsp Salt
  • ⅛ tsp Ground Allspice
  • ⅓ cup Light Brown Sugar Packed.
  • 2 large Eggs Slightly beaten.
  • ⅓ cup All-Purpose Flour
  • 1 tsp Cinnamon
  • 1 cup Pecans Coarsely chopped.
  • 15 Marshmallows White, regular size.

Equipment

  • Large Pot
  • Oven
  • Baking Sheet
  • Peeler
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Make sure the oven rack is positioned in the middle.
  2. Bring a large pot of water to a boil. Carefully add the sweet potatoes and cook for 20 to 25 minutes until very soft and tender.
  3. Drain the sweet potatoes well and let them sit on a paper towel to absorb excess water.
  4. While the potatoes cool slightly, melt the butter in a pot or microwave. Add the brown sugar, flour, and cinnamon. Stir until slightly clumpy.
  5. In a large bowl, mash the sweet potatoes with melted butter, salt, allspice, brown sugar, and eggs until smooth and creamy.
  6. Transfer the sweet potato mixture into a 9x13 inch baking dish and spread evenly.
  7. Sprinkle the pecan topping evenly over the surface.
  8. Top with marshmallows and bake for about 30 minutes until topping is golden and marshmallows are lightly melted.
  9. Allow the casserole to cool slightly before serving.

Notes

  • Let the potatoes cool: Allowing the sweet potatoes to cool a little before mixing helps maintain the topping's texture.
  • Toast the pecans: Lightly toasting the pecans before adding them enhances their flavor and keeps them crisp.
  • Gentle mashing: Mash the sweet potatoes gently to avoid a gummy texture.
  • Use real butter: For the best flavor, stick to real butter instead of substitutes.
  • Marshmallows at the end: Add marshmallows towards the end to prevent them from melting into the casserole.