Take sweet potatoes to the next level with this easy and super yummy casserole recipe

Print this recipe
Warning: there's no way you (or anyone else, for that matter) will be able to stop with just one serving. This recipe for sweet potato casserole with a pecan streusel topping is as simple to make as it is a delight to eat — regardless of whether or not it's Thanksgiving. No matter the occasion, prepare for people to ask for seconds or thirds.
The trickiest aspect of this casserole is finding the balance between making the dish just sweet enough without overdoing it and verging into dessert territory. Vitale's recipe finds that balance nicely, and the streusel layer adds just the right amount of crunch. For a more spice-heavy option, include seasonings such as cinnamon, nutmeg, and ginger.
Advertisement
Sweet Potato Casserole
Ingredients
For the sweet potato base: 
2 1/2 lb of sweet potatoes
2 eggs
1/4 cup of granulated sugar
1/4 cup whole milk 
1/4 cup of brown sugar
1/4 cup of unsalted butter, softened at room temperature 
1/2 teaspoon of salt
For the topping:
1/4 cup of brown sugar
2 tablespoons of all-purpose flour
1 1/2 tablespoons of unsalted butter, cold and cut into cubes
1/2 cup of chopped pecans
1 to 1 ½ cups of mini marshmallows
Directions
1. Preheat oven to 350°F (175°C) and grease a 2-quart casserole dish.
2. Roast sweet potatoes on a baking sheet for 1.5 hours until tender. Cool slightly, then peel and mash.
3. Mix in milk, softened butter, granulated sugar, brown sugar, and salt. Let cool.
4. Whisk in eggs.
5. Combine brown sugar, flour, and cold butter for the topping until crumbly.
6. Spread sweet potato mixture in the dish and top with the crumb mixture and chopped pecans.
Advertisement
7. Bake for 30 minutes until golden.
8. Remove from oven, top with marshmallows, and bake for 5 more minutes until marshmallows are toasted.
9. Let cool slightly before serving. Enjoy!
Resources
Print this recipe