Sweet Potato Casserole
This Sweet Potato Casserole is loaded with rich and cozy flavors of brown sugar, cinnamon, and nutmeg. It's laced with butter and crunchy pecans, the perfect holiday side dish!
Preheat oven to 350 degrees F. Grease a casserole dish with cooking spray and set aside.
In a large bowl or stand mixer, mix the mashed potatoes, butter, eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt together until fully combined. Pour the mixture into the prepared baking dish.
In a small bowl, mix together brown sugar and flour. Cut in the butter and mix in the pecans. Spread evenly over the sweet potato mixture and cover loosely with aluminum foil. Bake for 15 minutes. Remove aluminum foil and bake for another 10 to 15 minutes, or until top is until golden brown.
If adding marshmallows, add to the top and place under a broiler for 3 to 4 minutes until tops are toasted.
*You can use fresh sweet potatoes as well, substitute the canned for 4 ½ cups mashed sweet potato (5-6 baked sweet potatoes).
*If using fresh sweet potatoes, you may want to add to a food processor before mixing with other ingredients.
*If using fresh sweet potatoes, you may want to mix in 2 tablespoons of maple syrup (or even honey) to the potato mixture. The canned potatoes come in a syrup and this is to help balance the sweetness between the two cooking options.
Calories: 370kcal | Carbohydrates: 44g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 248mg | Potassium: 122mg | Fiber: 1g | Sugar: 37g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 0.9mg