We’re back for episode two of Friendsgiving 2014 with Adrian of Grit and Glitter and Danielle of Chapter 25 Photography! I was never really a huge fan of Sweet Potato Casserole growing up, but it’s almost a prerequisite for a Thanksgiving meal, yeah? So I took one for the team and whipped this guy up. I’ll have to say though that I was pleasantly surprised by this recipe, and I’m a newly converted believer of this Thanksgiving staple thanks to this recipe for Candied Pecan Sweet Potato Casserole.
CASSEROLE
- 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
- 1 cup water
- 2 eggs
- 1 teaspoon vanilla
- ½ cup butter, melted
- 1 cup brown sugar
- 2-3 teaspoons salt (or to taste)
- ½ cup milk or heavy cream
TOPPING
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans (such as Diamond of California)
- 3-4 cups mini marshmallows
INSTRUCTIONS
- Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
- Preheat oven to 375.
- Mash cooked sweet potatoes.
- Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
- Spread potato mixture in the bottom of a greased 9×13 baking dish.
- In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer).
- Sprinkle mixture over potatoes (it’s okay if potatoes aren’t completely covered).
- Bake uncovered for 15-20 minutes until pecans are caramelized.
- Spread marshmallows evenly over pecan mixture.
- Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned.
- Serve immediately.
Candied Pecan Sweet Potato Casserole
Ingredients
Scale
Casserole
- 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
- 1 cup water
- 2 eggs
- 1 teaspoon vanilla
- ½ cup butter, melted
- 1 cup brown sugar
- 2–3 teaspoons salt (or to taste)
- ½ cup milk or heavy cream
Topping
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans (such as Diamond of California)
- 3–4 cups mini marshmallows
Instructions
- Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
- Preheat oven to 375.
- Mash cooked sweet potatoes.
- Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
- Spread potato mixture in the bottom of a greased 9×13 baking dish.
- In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer).
- Sprinkle mixture over potatoes (it’s okay if potatoes aren’t completely covered).
- Bake uncovered for 15-20 minutes until pecans are caramelized.
- Spread marshmallows evenly over pecan mixture.
- Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned.
- Serve immediately.
Head on over to Grit and Glitter‘s blog to see how she whipped up her potatoes for Friendsgiving!
