sweet potato

A cozy, classic holiday favorite — creamy mashed sweet potatoes, buttery pecan crumble, and gooey toasted marshmallows with a warm cinnamon sugar finish.

Ingredients:

Sweet Potato Base:

3 cups mashed sweet potatoes 

½ cup brown sugar 

2 large eggs, beaten

½ cup milk (whole or evaporated milk)

¼ cup unsalted butter, melted

1 tsp vanilla extract

½ tsp salt

1 tsp ground cinnamon 

Pecan Topping:

½ cup light brown sugar, packed

⅓ cup all-purpose flour

3 tbsp melted butter

½ cup chopped pecans

Cinnamon Sugar Sprinkle:

2 tbsp brown sugar (or white sugar)

½ tsp ground cinnamon

Pinch of salt

Marshmallow Topping:

1½–2 cups mini marshmallows

Instructions

Prepare Sweet Potatoes: Preheat oven to 350°F (175°C). Peel and cube sweet potatoes. Boil or steam until fork-tender (about 15–20 minutes). Drain well and mash until smooth.

Make the Base: In a large bowl, mix mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, salt, and cinnamon (plus nutmeg if using). Stir until creamy and well blended. Spread evenly into a greased 9×13-inch baking dish.

Prepare the Pecan Topping: In a small bowl, combine brown sugar, flour, melted butter, and chopped pecans. Stir until crumbly and evenly mixed. Sprinkle over the sweet potato layer.

Add Cinnamon Sugar Sprinkle: Mix 2 tbsp sugar, ½ tsp cinnamon, and a pinch of salt. Lightly dust the top of the casserole before baking.

Bake: Bake uncovered for 25–30 minutes, until the topping is golden and set.

Add Marshmallows: Remove from oven and sprinkle mini marshmallows over the top. Return to the oven for 5–10 minutes, or until marshmallows are puffed and lightly toasted.

Serve: Let cool slightly before serving warm. Optional drizzle: a touch of maple syrup or honey over the toasted marshmallows for a glossy finish.

#fblifestyle #sweetpotato #casserole #holiday