Sweet Potato Casserole
Sweet potatos, Marshmallows, Pecans, Brown Sugar
Equipment
- Foil
- Oven Safe Casserole Dish
Ingredients
- 6-7 Medium Sweet Potatos
- Olive Oil
- Salt
- 8 tbsp Unsalted Butter
- 1/4 Cup Brown Sugar
- 1/2 Orange
- 1/4 tsp Vanilla Extract
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 cup Pecans
Topping
- 1/3 cup Chopped Pecans
- 1/3 cup Flour
- 1/3 cup Brown Sugar
- 3 tbsp Unsalted Butter
- Mini Marshmallows
Instructions
- Preheat Oven to 400
- Rinse sweet potatos
- Coat each sweet potato in olive oil and salt then wrap each sweet potato in foil individually
- Bake for 1 hour
- After the potatos are thoroughly cooked ~carefully~ remove skin from each sweet potato
- Place skinned sweet potato in a large bowl and mash (or for a more creamy texture put in the food processor
- Start to brown one stick of butter by melting it a small pot or pan on the stove constantly stiring (about 5 minutes) until it has a nutty aroma and brown bits are starting to form at the bottom
- Add browned butter butter, brown sugar, cinnamon, nutmeg and vanilla
- Transfer the mashed mixture into an oven safe casserole dish and evenly spread crearting a smooth layer on top
- For the topping, in a separate bowl mix together brown sugar, flour and pecans and then pour over 4 tbsp. of melted butter- should be consistency of wet sand
- Evenly spread the pecan topping on the sweet potatos then bake for 25 min (or until golden brown
- Take out of the oven then layer the top with mini marshmallows
- Broil for a few min until the marshmallows are nice and toasty
- Let sit for a few minutes to cool before serving
- Enjoy!
Notes
My mama's sweet potato casserole is a Thanksgiving staple in our house! This simple dish of baked sweet potato's mixed with butter pecans, brown sugar and marshmallows adds the perfect amount of sweetness to your Thanksgiving meal.