Sweet Potato Casserole
Ingredients
- 5 cups mashed Certified SC Grown sweet potatoes, about 5–6 medium sweet potatoes
- 1 cup granulated sugar
- 12 tablespoons unsalted butter, softened and divided
- 1½ teaspoons vanilla extract
- ½ cup milk
- 2 Certified SC Grown eggs
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- 1 cup chopped Certified SC Grown pecans
- Mini marshmallows, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
- Wash the sweet potatoes and bake or boil until fork-tender. Allow them to cool enough to handle, then peel and mash until smooth.
- Measure 5 cups of mashed sweet potatoes into a large bowl. Add the granulated sugar, 8 tablespoons of the butter, vanilla, milk, and eggs. Mix until well combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- Prepare the pecan topping: In a medium bowl, combine the brown sugar, flour, pecans, and remaining 4 tablespoons butter until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake for about 30 minutes, until heated through and the topping is golden brown.
- If using marshmallows, add them during the final 10 minutes of baking.
- Serve warm.
Notes
- For a smoother casserole, mash the sweet potatoes thoroughly before adding the remaining filling ingredients. The casserole can be assembled ahead of time, covered, and refrigerated until ready to bake. If baking directly from the refrigerator, additional baking time may be needed.
