his is a recipe you will definitely want to save for later….say, for Thanksgiving or Christmas. I have used this recipe every year for the past 6 years (at least), by popular demand : ) It is so yummy and there is never any left over. I use it for family gatherings, church pot lucks, you name it. Everyone always loves it. I promise, if you make this once, it won’t be the last!
Sweet Potato Casserole
Printable Version: Sweet Potato Casserole
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups miniature marshmallows, optional
1/2 cup packed brown sugar
1/2 cup pecan pieces
2 Tbsp flour
3 Tbsp butter, melted
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. (You can always use canned sweet potatoes, but trust me, you want to take the time to use fresh….they taste so much better!)
Beat mashed sweet potatoes, sugar, and next 5 ingredients with a potato masher or electric mixer (at med. speed) until smooth. Spoon potato mixture into a greased 9 X 13-inch baking dish.
Combine topping ingredients in a small bowl. Sprinkle over top of sweet potato mixture.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. If desired, sprinkle marshmallows on top; bake 10 additional minutes or until marshmallows are golden brown. Let stand 10 minutes before serving.
**I will often double the ingredients for the topping because people tell me they always love it so much.