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Sweet Potato Casserole with Marshmallow & Pecan-Streusel

Sweet potatoes are baked, then scooped. The potatoes are then sweetened with some brown sugar, some vanilla, milk and eggs. Marshmallow creme is layered in between a topping of chopped pecan streusel. This dish has become one of my most requested for Thanksgiving, or any Holiday menu. (But, really, I think this is closer to a crustless sweet potato pie.) Either way, it’s delicious!


4 whole Medium Sweet Potatoes
½ cup brown sugar
1 cup Whole Milk (I used 2% and it worked out fine)
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
(½ tsp pumpkin pie spice, optional)
1 jar marshallow fluff (or creme)
For the topping:
1 cup Brown Sugar
1 cup Pecans, finely chopped
¾ cups Flour
¾ sticks Butter, melted

Nutrition Facts

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Keywords: bake, gratin, ragu, one-pot, hash, one pot, stew, covered, pot pie, goulash