Sweet Potato Casserole
Somewhere along the way, someone decided that topping sweet potato casserole with toasted marshmallows was childish, or kitschy, or pedestrian. Instead you’re supposed to mix up a streusel of chopped pecans, butter and brown sugar.
Well, I say forget that. Be who you are! I personally prefer the nostalgic crunch of toasted marshmallows. But if you’re a sweet potato sophisticate, I’ve included instructions for a yummy pecan topping here too.
Variety is the spice of life.
The secret to perfect, silky smooth sweet potatoes is to push them through a potato ricer or a food mill. You just can’t get results like that any other way. I really like my OXO food mill for this job.
Sweet Potato Casserole
Print
Prep time
Cook time
Total time
Serves: 8-10
Ingredients
- 4 pounds sweet potatoes
- ½ teaspoon kosher salt
- ¼ cup butter
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup sugar
- ¼ cup heavy cream
Marshmallow Topping
- 10.5 oz bag mini marshmallows
Pecan Topping
- ¼ cup butter, softened
- 3 tablespoons all-purpose flour
- ¾ cup light brown sugar
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°. Rinse and dry the sweet potatoes, then prick the skin all over with a fork. Put on a baking sheet and bake for 45 minutes in the preheated oven.
- Cool the potatoes, then peel, and process through a potato ricer or a food mill into a large bowl.
- Stir in the kosher salt, butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer the mixture to a lightly buttered 2-quart baking dish.
- For the marshmallow topping: Bake casserole in the preheated oven for 25 minutes. Remove the casserole from the oven and spread the marshmallows evenly over the casserole. Return to the oven for about 10 minutes, or until the marshmallows are golden brown.
- If you prefer the pecan topping: In a medium bowl, combine ¼ cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of coarse meal. Sprinkle over the sweet potato mixture. Bake for 30 minutes, until topping is crisp and lightly browned.