Now for the sweet potato casserole that we’ve all fallen in love with. Usually I just bake or roast sweet potatoes and serve them simply, with some chives and sour cream. This dish is decadent, more of a dessert really. One of our relatives brought it to Thanksgiving dinner and after going back for seconds, and thirds, and fourths for Clara, I made sure to come home with the recipe. It comes from two very similar Cooking Light recipes, actually. And you have options with the topping. You can go for the one with marshmallows- or without. Both toppings include butter and pecans and brown sugar (and a dash of cinnamon if you wish). I’ve made it both ways now and think they’re equally delicious. The marshmallow topping (not pictured) gives it more of a crispy “crust”. It can absolutely be prepared ahead of time, refrigerated, and baked just before serving.

Sweet Potato Casserole

INGREDIENTS

2 ½ lbs. sweet potatoes (about 4 large), peeled and chopped
1 cup half and half (or part milk and part sour cream)
½ cup brown sugar
¾ tsp. salt
2 tsp. vanilla extract
2 eggs

Pecan Crumb Topping:
1/3 cup flour
2/3 cup brown sugar
½ cup chopped pecans
1/8 tsp. salt
2 Tbsp. melted butter
dash cinnamon (optional)

Marshmallow Pecan Topping:
1 1/2 cups mini marshmallows
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. salt
2 Tbsp. chilled butter, cut into small pieces
1/2 cup chopped pecans
dash cinnamon (optional)

DIRECTIONS

1. Preheat oven to 375 F.

2. To prepare potatoes, place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

3. Place potatoes in a large bowl. Add half-and-half, brown sugar, salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

4. To prepare pecan-crumb topping, combine flour, brown sugar, pecans, and salt in a medium bowl. Pour in butter and mix with fingers until crumbly. Sprinkle over potato mixture.

To prepare marshmallow topping, sprinkle miniature marshmallows over top of casserole. Combine flour, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows.

5. Bake in preheated oven for 30 minutes or until golden brown.

Makes a 9×13 pan.

Adapted from Cooking Light and Cooking Light.