Printable Recipe: Mashed Sweet Potato Casserole Recipe

Mashed Sweet Potato Casserole Recipe

This sweet and delicious sweet potato/ yams recipe bakes up with a light and fluffy texture, with the lovely crunch of a pecan/brown sugar topping. This is one that will even have the kids renouncing marshmallow sweet potatoes recipes forever more.

I like to use the minimum amounts of sugar, but if your family has a sweet tooth, use as much sugar in this recipe as you like. If you double it (and you very well may want to!), bake it in a 9"x13" pan.

As written, recipe makes 10 smallish servings.

Ingredients:
3 C. cooked, mashed sweet potatoes (about 4.5 lbs. raw potatoes)
1/4 - 1/2 C. sugar (to taste)
2 eggs, beaten
1/4 C. butter, melted
1/2 C. milk
1 1/2 tsp. vanilla extract
pinch salt

Topping:
1/2 - 1 C. brown sugar (to taste)
1/3 C. all-purpose flour
1 C. chopped pecans
1/3 C. butter, melted
1 - 1 1/2 tsp. ground cinnamon

Instructions: 1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine sweet potatoes, sugar, eggs, melted butter, milk, vanilla extract, and a pinch of salt.

3. Beat with an electric mixer until well combined. Set aside.

4. In a small mixing bowl, make topping. Combine brown sugar, flour, pecans, butter, and cinnamon. Toss with a fork to mix.

5. Pour potato mixture into a greased 9" pan.

6. Sprinkle prepared topping over.

7. Bake 35-40 minutes, until hot and browned.

Note: If you have die-hard devotees to marshmallow sweet potatoes recipes, you can adapt this to their tastes. Use the minimum sugar in the topping (or less), and dot a few marshmallows over the top to please everybody at the table.