Step-by-Step Instructions
1. Prep the Potatoes Preheat your oven to 350°F. Boil or bake your sweet potatoes until they are fork-tender. Peel off the skins and mash them in a large bowl until smooth.
2. Mix the Base Add the sugar, salt, vanilla, eggs, and 1/2 cup butter to the mashed potatoes. Use a hand mixer to beat everything together until it’s fluffy. Spread the mixture into a greased 9×13 baking dish.
3. Make the Topping In a small bowl, mix the brown sugar, flour, chopped pecans, and 1/3 cup butter. Use a fork to mash it together until it looks like crumbly wet sand.
4. Assemble and Bake Sprinkle the topping evenly over the potatoes. Bake at 350°F for 30 to 35 minutes. The topping should be browned and the potatoes should be bubbling at the edges.
Pro-Tips
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Smooth vs. Chunky: If you like it perfectly smooth, use a hand mixer or food processor for the base. If you like it rustic, a hand masher is fine.
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The Marshmallow Option: If you love the “classic” look, you can add 2 cups of mini marshmallows on top during the last 5 minutes of baking until they turn golden brown.
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Don’t Overcook: You want the eggs to set the casserole into a light souffle texture, but don’t bake it so long that the potatoes get dry.
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