Easy Sweet Potato Casserole with Marshmallows and Pecans Recipe | My spouse got me into eating sweet potato casserole. He was constantly bragging on how good his moms sweet potato casserole was. Finally Thanksgiving rolled around and I could not wait to taste this gem on the dish and better yet, get that recipe!! (Yall know I’m this sort of recipe whore!)
Her recipe didn’t dissapoint! It had become creamy, sweet with a bangin, crunchy topping and you also better believe I acquired around to adding it to my collection! When I made a decision to try and do your website on sweet potato casserole I immediately whipped out this recipe together with the intentions of following it towards T! Then I remembered how freaking delicious my grandmothers whipped yams were *light bulb moment*
Best Sweet Potato Casserole with Marshmallows and Pecans Recipe
Hmmm….I wonder what happens if I combined my grandmothers recipe, with my mother-in-laws recipe???? I’ll let you know what the results are, pure sweet potato casserole bliss!!!!
For that Thanksgiving Dinner, the star with the show was the Sweet Potato Casserole. I chose to make this recipe, last Thanksgiving, and it was well liked. In 2010, my son asked if I might make yams with marshmallows. Well, I hadn’t really planned about it, so I did not have marshmallows. It had become the previous night Thanksgiving, when he posed this question. There wasn’t any way I would hit the store battlegrounds with the Last Minute Thanksgiving Menu craziness.
- 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
- ½ cup of half-n-half
- ¼-1/2 cup white sugar
- ¼-1/2 cup light brown sugar
- 1-2 teaspoon of cinnamon
- few pinches of ground cloves
- few pinches of ground ginger
- few pinches of ground nutmeg (optional)
- 1-2 teaspoons of vanilla extract
- 1-2 Tablespoons all-purpose flour
- ½ cup butter, melted
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1 cup of chopped pecans
- 1 cup light brown sugar, packed
- few dashes of cinnamon
- 5 Tablespoon butter melted
- Preheat oven to 350 degrees
- Punch a few holes in the sweet potatoes with a fork.
- Bake for 1 hour or until fork-tender.
- Remove from oven and let cool. Turn the oven down to 325 degrees.
- Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
- Mash the potatoes up with a potato masher to break up any large pieces.
- Add in the half-n-half
- Mix the sweet potato mixture thoroughly until creamy.
- Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter.
- Add in the flour to thicken if needed and mix well.
- Taste the mixture to make sure it taste good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
- Add in the eggs and mix well.
- Spoon the mixture evenly into a 9X9 inch pan. Set aside.
- In medium bowl, add in all of the topping ingredients. Stir until crumbly.
- Spoon the topping mixture evenly on top of the sweet potato mixture.
- Bake for 30 minutes.