This classic sweet potato casserole recipe is a must-have on any dinner table

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Just like turkey, stuffing and cranberry sauce, sweet potato casserole is a must-have at every Thanksgiving table! This classic side dish is a fan-favorite, as the sweet potatoes mix perfectly with the crunchy pecans and creamy marshmallow topping. This dish is the perfect sweet bite to balance out a heavily savory plate, and could even be served as a dessert!
While there can be many variations on how to make the topping according to your preferences, the recipe below uses a mixture of both crushed pecans and mini marshmallows, for a bite that is filled with many textures and flavors. You can even prepare this dish up to three months in advance before baking it!
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Cooktop Cove
Sweet Potato Casserole
8-10
30 minutes
30 minutes
60 minutes
For the filling:
5-6 medium sweet potatoes, cooked
8 tablespoons (1 stick) unsalted butter, softened
1 cup white granulated sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
2 eggs
For the topping:
1 cup brown sugar, packed
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup mini marshmallows
4 tablespoons unsalted butter, softened
Preheat oven to 350 F.
Bake or boil the sweet potatoes until fully cooked and tender. Allow the potatoes to cool, and carefully peel them and place into a bowl. Mash together until consistent.
Add the butter, sugar, milk, vanilla and eggs to the bowl. Stir to combine until well mixed.
Pour the sweet potato mixture into a 9-by-13 casserole dish, and smooth out the top.
In another bowl, combine the brown sugar, chopped pecans, flour and butter. Mix until ingredients are creamed together.
Spread the topping mixture evenly over the sweet potato mixture.
Place the casserole in the oven and bake for 20 minutes. At 20 minutes, pull the casserole out and spread the mini marshmallows evenly on top. Return to the oven and continue to bake for 10 more minutes, until the topping is browned and the marshmallows have melted.
Remove from the oven, and serve hot from the casserole dish.
Pro-tip: Can't finish it all? Tightly wrap up the leftovers and store in the fridge for up to a week!
Pro-tip: You can replace the pecans with your other favorite nuts, like walnuts or almonds.
Pro-tip: For a more personalized dish, bake each portion in individual ramequins instead of a casserole dish.
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