It’s December, it’s December! Hip, hip, hooray it’s December!
The holidays are my MOST favorite time of the year. But more specifically, the food items that come with the holidays! I had this Sweet Potato Casserole with Toasted Marshmallows recipe ready to roll for Thanksgiving, but the photos were looking a bit Christmasy so I decided to wait to post it in December. This casserole is a yearly tradition in my family and one that I look forward to each and every year.
Go ahead and file it in your recipe box under favorites and add it to your holiday menu!
Fresh sweet potatoes? Check.
A whole stick of butter in there? Check.
Pecan praline streusel topping? Check.
Lightly toasted marshmallow topping? Check Check.
Sweet Potato Casserole with Toasted Marshmallows
- 4-5 pounds sweet potatoes peeled and cut into 2 inch pieces
- 1 cup water
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1 stick butter melted
- 1 cup brown sugar
- 2-3 teaspoons salt or to taste
- ½ cup milk or heavy cream
- Pecan Streusel Topping:
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup butter melted
- 1 cup pecans chopped
- 3-4 cups mini marshmallows
- Boil the sweet potatoes in enough water to cover in a saucepan until tender; drain. Beat the sweet potatoes with an electric mixer in a mixing bowl until smooth.
- Add eggs, vanilla, butter, brown sugar, salt, and cream; mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
- Spread potato mixture in the bottom of a greased 9x13 inch baking dish.
- Topping: Combine brown sugar, four, butter and pecans in a bowl; mix well. Sprinkle mixture over potatoes. Bake in a 375 degree oven, uncovered, 15-20 minutes or until pecans are caramelized.
- Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
Now, back in the day my mom would make a version of sweet potato casserole in halved baked sweet potatoes- similar to twice baked potatoes. We called them “sweet potato boats” because well, that’s what they looked like. Each person got their own boat and I looked forward to those darn things more than anything else on the menu. You can find them here: Sweet Potato Boats.
The difference in the two, outside of the fact that ones in the sweet potato skin, and one is in a casserole dish is the addition of whipping cream in this version as well whipping the sweet potatoes similar to a soufflé. I like to refer to this recipe anytime someone mentions they don’t like sweet potatoes. The topping of the casserole is super sweet and darn near impossible not to enjoy.
I like to use fresh sweet potatoes. You could certainly save a step by using canned, just make sure you’re looking for sweet potatoes and not yams. You’ll need about 3-4 cups of chopped and peeled sweet potatoes. I love the way the sweet potato aroma fills my house as they bake and reminds me that a homemade recipe is worth all the extra effort!
I’m certain this isn’t your first (and won’t be the last) Sweet Potato Casserole recipe you’ve seen, but I couldn’t pass up the opportunity to share my recipe as well.
Happy December! You got that tree put up, yet??