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Holiday Sweet Potato Casserole
Did you know that marshmallows have magical invisibility powers? The reason we wait until the very end of the baking time to add marshmallows to a casserole is that if they’re baked slightly over the toasted browning phase, they will disappear! Yes, vanish. There is a minute or so when they are perfectly golden brown, and if you miss that minute—poof!—the ooey-gooey marshmallows explode. This isn’t a bad thing; they will coat the top of these delicious sweet potatoes either way. But try it for yourself and see what you think.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hour 15 minutes
- Yield: Serves 8-10 1x
- Category: Bakery
Ingredients
Scale
- 6 sweet potatoes
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs
- Streusel Topping
- 1 cup light brown sugar
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- 1 to 2 cups mini marshmallows
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil. Pierce the sweet potatoes with a fork, place them on the baking sheet, and bake until tender, about 45 minutes. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Meanwhile, combine all the topping ingredients except for the marshmallows in a small bowl.
- Peel the potatoes and mash them with the sugar, 4 tablespoons butter, milk, and eggs. Pour the mixture into a 9-inch pie plate. Sprinkle the topping over the potatoes and bake for 20 minutes.
Remove from the oven and add the marshmallows. Add at least 1 cup and up to 2 cups depending on how sweet you want the casserole to be. Bake for an additional 10 minutes. Serve.
