Sweet Potato Casserole

Sweet Potato Casserole

Photo by Pamela B.
Adapted from bing.com

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

Adapted from bing.com

Ingredients

  • 2 1/2

    pounds sweet potatoes (about 3 large), scrubbed

  • 2

    large eggs, lightly beaten with a fork

  • 3

    tablespoons unsalted butter, melted plus more for the preparing the pan

  • 2

    tablespoons packed dark brown sugar

  • 1

    teaspoon kosher salt

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1

    tablespoon maple syrup

  • 1/2

    tablespoon molasses

  • Pinch of freshly grated nutmeg

  • Freshly ground black pepper

  • 1/4

    cup coarsely chopped pecans

  • Marshmallows

Directions

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, vanilla, cinnamon, ginger, nutmeg,maple syrup, molasses and pepper to taste. Whisk the mixture until smooth. Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Top with Marshmallow and bake until melted & slightly brown. Serve immediately.

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