For years, I’ve been torn when it comes to the notorious sweet potato casserole. Half of my family served plain sweet potatoes, the other loved the gooey, marshmallow-y full of butter and sugar. And as much as I love both of them, I decided it was time to venture into my very own recipe. Yep, breaking just about every rule when it comes to family recipes, but I think this streusel-topped sweet potato casserole is totally worth it. Sweet and crunchy with just the right amount of salt. Here’s how to get started:
3 lbs sweet potatoes peeled and cut into cubes
1/2 cup brown sugar packed
1/3 cup butter softened
1/2 teaspoon vanilla extract
3/4 cup chopped pecans divided
1/4 teaspoon cinnamon or to taste
salt and pepper to taste
2 cups miniature marshmallows
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork-tender. Drain.
In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, and salt & pepper.
Next, fold in half of the pecans and finally spread into prepared pan.
Sprinkle with the marshmallows and the remaining pecans.
Bake for 25 minutes or until marshmallows are golden brown and potatoes are warm.
Friends don’t let friends eat bad sweet potato casserole. What are some of your favorite essential Thanksgiving recipes? Let us know in the comments below!
Recipe via Spend with Pennies.