I’m not surprised at all that this recipe has become a great hit over at Add a Pinch! It has received plenty of wonderful comments from readers – let’s take a look at what some of them had to say about this Southern Sweet Potato Casserole:
I made this recipe for Thanksgiving. It is perfect. So delicious. Best sweet potato casserole I’ve ever eaten or made. Your recipes are fantastic.
This dish is absolutely fantastic! It has the right balance of sweet and savory. I did add cinnamon to my potatoes.
Ingredients
5 cups cooked sweet potatoes, mashed (about 5-6 medium sweet potatoes)
1 cup granulated Domino sugar
8 tablespoons butter, softened
1½ teaspoons vanilla extract
½ cup TruMoo milk
2 Eggland’s Best eggs
For the Streusel Topping:
1 cup Domino brown sugar, packed
½ cup Gold Medal all-purpose flour
1 cup chopped pecans
4 tablespoons Land O Lakes butter, softened
½ cup mini marshmallows, optional
Instructions:
Preheat oven to 350º F. Scrub sweet potatoes and boil until tender (or bake in the oven).
Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9×13 casserole dish.
For the topping:
Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking.
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Quick Tip: Both the potato mixture and the streusel topping can be prepared ahead of time. Cool and cover the sweet potatoes, and put the streusel in a Ziploc bag until ready.
Thank you to Add a Pinch for this awesome recipe!
