LOADED SWEET POTATO CASSEROLE
This sweet
potato casserole is loaded with brown sugar, cinnamon and nutmeg and garnished
with grilled marshmallows and cinnamon streusel! It's the perfect addition to
your Thanksgiving meal!
Ingredients
Sweet Potato
Casserole
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 4 large sweet potatoes (peeled and chopped into large 1" pieces)
- 4 tablespoons butter (cut into small chunks)
Loaded
Crumble Topping
- 1/2 cup chopped pecans
- 3/4 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup mini marshmallows
- 1/2 cup (1 stick) butter (cut into small chunks)
- 1/2 cup shredded sweetened coconut
Instructions
First, heat
the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Put
aside.
Then, place
the peeled and chopped sweet potatoes in a large saucepan and cover with cold
water. Bring to a boil and cook for about 20 minutes (possibly longer). You
want the potatoes to be super sweet. Drain the potatoes in a colander after
cooking.
Add the
sugar, the pieces of butter and the milk to the bottom of a large mixing bowl.
Dump the drained and hot sweet potatoes on top. Use a hand blender to beat the
mixture until creamy and smooth.
Add eggs,
one at a time, beating after each egg.
Add the
nutmeg, cinnamon, salt and vanilla extract. Mix until everything is combined
and the potatoes are creamy and smooth. Distribute the sweet potatoes evenly in
the prepared baking dish.
Make the
crumble topping: In a small bowl, combine the flour and brown sugar. Add the
pieces of butter and mix with a pastry blender or your hands (hands are easier)
until the mixture looks like coarse, crumbs moist. Add pecans, coconut and
marshmallows. Mix to combine. Sprinkle on sweet potatoes.
Bake 35 to
40 minutes. The top should be golden brown and the edges sparkling.
Let cool
about 10 minutes before serving. Store leftovers, covered in the refrigerator,
for up to 1 week. Happy Cooking Time.
