Description
This Brown Sugar Sweet Potato Casserole is a classic Thanksgiving side dish made with sweet, creamy sweet potatoes and topped with toasted pecans and mini marshmallows.
Ingredients
3 pounds sweet potato
4 tbsp unsalted butter
1/2 cup whole milk
1/4 cup heavy cream
1/4 cup dark brown sugar
2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
dash of nutmeg
dash of cloves
1 1/2 cup pecan halves
2 cups mini marshmallows
Instructions
Pre-heat oven to 400°F
Wash sweet potatoes, use a fork to poke some holes in the skin
Place sweet potatoes on a baking sheet
Bake for about an hour* until a knife pierces easily through the sweet potato
Remove sweet potatoes from the oven and allow them to cool
Once you are able to handle the sweet potatoes, peel off the skin and discard, add the flesh of the sweet potatoes to a large bowl
Use a potato masher to mash the potatoes until they are smashed, but still chunky
Add the butter, whole milk, heavy cream and brown sugar, use an immersion blender** to purée the mixture until the potatoes are smooth and creamy
Add the cinnamon, salt, ginger, nutmeg and cloves, mix
Grease a 9X13″ or 8X11″ baking pan
Spoon the sweet potato mixture into the pan, spread it evenly and smooth out the top
Top the sweet potato with pecan halves and mini marshmallows, alternating by row on a diagonal
Bake the casserole for 10 minutes*** at 400°F
Serve warm
Notes
*bake time will vary depending on the size of your sweet potatoes
**you can do this step a food processor if you don’t have an immersion blender
***you can prep the sweet potato ahead of time, if you do, cover the baking dish with aluminum foil and bake for 20 minutes at 400°F to heat the sweet potato, then remove the foil, top the casserole, and bake for 10 minutes uncovered
Keywords: #sweetpotatocasserole, #sweetpotato, #thanksgivingrecipes