Sweet Potato Casserole

By hcardall

This is a recipe you will definitely want to save for later... say, for Thanksgiving or Christmas. I keep pulling it out by popular demand! It is so delicious there is never any left over! It is great for family gatherings, office parties, you name it. Everyone always loves it! I promise, if you make this once, it won't be the last.

I will often double the ingredients for the topping because people tell me they always love it so much! I must admit, I agree. This recipe is the original though... just remember... DOUBLE the topping for BEST Results! :)

Ingredients

• 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 for top)
• Topping: (double this for Extra goodness and tastiness)
• 1/2 cup packed brown sugar
• 1/2 cup pecan pieces
• 2 Tbsp flour
• 3 Tbsp butter melted

Details

Servings 12
Preparation time 10mins
Cooking time 100mins

Preparation

Step 1

Bake sweet potatoes at 400º 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 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 into greased 9 x 13 inch baking dish.

Combine topping ingredients into a small bowl. (don't forget that doubling the above topping is recommended) Sprinkle over top of sweet potato mixture.

Bake at 350º for 30 minutes. Remove from oven; let stand 10 minutes. If desired, sprinkle marshmallows on top;(at diag for decoration or cover fully for ease) bake 10 additional minutes or until marshmallows are golden brown.

Let stand 10 minutes before serving.