Seriously The Best Sweet Potato Casserole You'll Ever Eat - Sweet Potato Casserole Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with beneficial fats.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey is a natural sweetener.

Poke holes in the sweet potatoes to help steam escape while baking.

Place the sweet potatoes on a baking sheet and preheat the oven to 350°F (175°C).

Bake the sweet potatoes for about 1 hour and 15 minutes until extremely soft.

Peel the skin off the sweet potatoes using scissors and a spoon to scoop out the flesh.

Mash the sweet potatoes completely with a potato masher.

Add 5 tablespoons of brown sugar, 1 teaspoon of cinnamon, 1 teaspoon of salt, 2 whole eggs, 0.25 cup of softened butter, 0.25 cup of milk, and 1 teaspoon of vanilla extract to the mashed sweet potatoes.

Mix everything together using a hand mixer until smooth.

Grease an 8x11 baking dish with 1 tablespoon of softened butter.

Pour the sweet potato mixture into the greased baking pan and level the surface with a spatula.

Chop 1.5 cups of pecans and place them in a large bowl.

Add 2 tablespoons of flour, 0.25 cup of brown sugar, 0.5 teaspoon of cinnamon, and 0.25 teaspoon of salt to the bowl with pecans and mix well.

Pour in 1.5 tablespoons of melted butter and mix until the pecans are coated.

Evenly top the sweet potato mixture with the pecan mixture.

Bake in the oven at 350°F (175°C) for 25 minutes until the pecans are toasted.

Top with marshmallows and bake for an additional 5 minutes until the marshmallows puff up and turn golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens