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Amberlina’s Freakin Delicious Family Heirloom Sweet Potato Casserole

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  • Author: Mavis Butterfield

Ingredients

Scale

For The Sweet Potato Mixture

4 pounds of sweet potatoes, peeled and cubed {you can use yams as well}
1/2 cup white sugar
2 eggs, slightly beaten
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/2 cup heavy whipping cream {can sub milk instead}
1/2 teaspoon vanilla extract

For The Topping

23 cups mini marshmallows
1/2 cup packed brown sugar
1/3 cup flour
3 tablespoons butter, softened
1/2 cup chopped pecans


Instructions

Preheat oven to 325F. In a large saucepan over medium high heat, boil sweet potatoes {make sure you fill the pan with enough water to cover potatoes} until tender. Drain them and mash or puree them in the pan. Add remaining ingredients to sweet potatoes {not topping ingredients} and mix until smooth. Pour mixture into a 9×13 glass baking dish. Sprinkle with mini marshmallows.

In medium bowl, combine brown sugar and flour. Cut in the butter until the mixture is crumbly. Stir in pecans. Sprinkle over the marshmallows.

Bake uncovered about 30 minutes, or until the top is golden brown.