Ingredients:
For the Sweet Potato Base:
4 large sweet potatoes, peeled and cubed
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
For the Pecan Streusel Topping:
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, softened
1 cup chopped pecans
For Garnish:
1 cup mini marshmallows (optional but classic!)
Instructions:
Prepare the sweet potatoes: Preheat your oven to 350°F (175°C). Boil the peeled and cubed sweet potatoes in a large pot of salted water until they are fork-tender (about 15-20 minutes). Drain and mash until smooth.
Make the sweet potato base: In a large bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until everything is well incorporated and smooth.
Transfer to the baking dish: Pour the sweet potato mixture into a greased 9×13-inch casserole dish, spreading it out evenly with a spatula.
Prepare the pecan streusel topping: In a separate bowl, combine the brown sugar, flour, softened butter, and chopped pecans. Use your fingers or a fork to mix until it forms a crumbly, streusel-like texture.
Top the casserole: Sprinkle the pecan streusel mixture evenly over the sweet potato base. If using marshmallows, sprinkle them over the top as well.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are perfectly toasted.
Serve: Let the casserole cool for a few minutes before serving. The creamy sweet potatoes combined with the crunchy pecan streusel and gooey marshmallows create a mouthwatering balance of textures and flavors.
Pro Tip: For a more intense flavor, roast the sweet potatoes in the oven instead of boiling them. This adds a caramelized depth to the dish.