Sweet Potato Casserole with Marshmallows and Pecans
Sweet potato casserole is a staple side dish during the holidays in my home. It’s creamy and luscious. It offers some lovely sweetness alongside your classic savory, hearty meals.
1cup unsalted butter Browning the butter is optional - the casserole will still taste delicious with melted butter instead. If not browning the butter, be sure to melt it before mixing into the sweet potato filling.
Sweet Potato Casserole
2lbsweet potatoes
2eggs plus one yolk
1tsp cinnamon
small pinch of nutmeg
1/2cup brown sugar plus an additional 2 tbsp
1/4cup white sugarplus an additional 1 tbsp
1/2tsp salt
1/2tsp fresh lemon juice
1/4cup pineapple juice
1/2cupheavy whipping creamor regular milk
Topping
1/2cup chopped pecans
16ozmarshmallows
Instructions
Browned Butter
Chop butter into small pieces. Over medium heat, melt butter in skillet until liquid. Let butter simmer until it pops and turns yellow. Stir constantly as color changes to light brown. Remove from heat when brown bits form.
Sweet Potato Casserole
Preheat oven to 400°F. Rub sweet potatoes with oil and wrap in foil. Bake for 1 hour until very soft. Allow to cool slightly. Reduce oven temp to 375F.
Scoop out flesh into a bowl. Use a food processor, an electric hand mixer or beat by hand to mash the sweet potatoes until smooth. Mix in eggs, brown sugar, white sugar, cinnamon, nutmeg, salt, lemon juice, pineapple juice, heavy cream and browned butter until well combined.Transfer to a greased baking dish. Bake for 30 minutes.
Remove from oven, top with marshmallows and pecans. Bake for 20-25 minutes, or until marshmallows are lightly browned and have a gooey appearance.Allow casserole to cool for 10 minutes. Enjoy
Notes
Roast the sweet potatoes. Poke holes all over the sweet potato. Wrap the sweet potatoes in foil. Roast in the oven until fork tender.Roasting times will vary depending on the size of your potatoes.