Sweet Potato Casserole
Over the past few years, Sweet Potato Casserole has become my favorite Thanksgiving dish. I really was not a fan of sweet potatoes, until I tried THIS dish! It’s true! This particular Sweet Potato Casserole Dish was made by my sister, which came from the Cooking Light Magazine, and it completely won me over! So, if you think you aren’t a fan of sweet potatoes, at least try this dish and see what you think.
I’d love to hear what other Thanksgiving dishes you serve at y0ur table? This Sweet Potato Casserole recipe is now a staple at our Thanksgiving table. We had a pre-mini Thanksgiving meal yesterday with the Company Chicken Casserole and this Sweet Potato Casserole. Hubby actually made most of this – can you believe it? It was a first for him, and he was quite proud of himself!
- 2 1/8 lbs Sweet potatoes
- 2 Eggs
- 1/2 cup All-purpose flour
- 1 1/4 tsp salt, divided
- 1 cup unpacked brown sugar, divided
- 2 tsp Vanilla extract
- 1/2 cup Pecans, toasted
- 2 Tbs Butter, unsalted
- 1 cup Half and half, fat-free
- 1 1/2 cups mini Kraft jet-puffed marshmallows
- Preheat oven to 375° and grease 9x13 baking dish.
- Peel and chop potatoes and cover with water in a large pot. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
- Place potatoes in a large bowl. Add half-and-half, 3/4 cup brown sugar, 1 tsp salt, and vanilla. Beat with a mixer at medium speed, until smooth. Add eggs and beat well.
- Pour mixture into prepared dish.
- Sprinkle miniature marshmallows over top of casserole.
- In a small bowl, combine flour, 1/4 cup sugar, and 1/4 teaspoon salt. Cut in butter with a pastry knife or 2 knives until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows. Bake for 30 minutes or until golden brown.