My go to sweet potato casserole was once Sunny Anderson’s recipe which added a hint of sage and orange zest in the pecan crumble topping. Though delicious, I found that my family preferred the classic rendition of the casserole. However, it was her recipe where I learned the trick of folding the toasted marshmallows into the sweet potatoes. Over the years I’ve adapted the recipe and omitted the aromatics, but I’ll never skip over the marshmallows. I’m as guilty as they come as a sweet tooth girl and I indulge in these like the treat they are. You can absolutely do less brown sugar, less marshmallows, or omit the marshmallows all together. The eggs do add an incredible rich, souffle-like texture and the toasted pecan crumble is the cherry on top.

Classic Sweet Potato Casserole

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Servings

6-8

servings

Ingredients

For the Sweet Potatoes
olive oil and kosher salt as needed
1/4 cup light brown sugar
1/2 cup heavy cream
2 tablespoons butter, softened
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/2 cup all purpose flour
kosher salt as needed
1 cup marshmallows
2 eggs
For the Topping
1/2 cup all purpose flour
1/4 cup light brown sugar
5 tablespoons salted butter, cold and diced
1 cups pecans, roughly chopped
pinch of kosher salt

Directions

Preheat the oven to 400 degrees F and get a medium sized baking sheet on stand by.
Using a fork, poke holes in the sweet potatoes 5-6 times. Drizzle with olive oil and season with a sprinkle of salt. Place them on the baking sheet and bake for 50 mins to 1 hour, or until tender enough for a fork to easily pierce through. Allow to cool for thirty minutes. This step can be done two days ahead.
Once cool enough to handle, remove and discard the skin (I like to eat mine!). Transfer the cooled potatoes to a large bowl. Add the flour, sugar, pumpkin pie spice, butter, and cream. Mix until combined.
Increase the oven temperature to the low broil setting. Clean the sheet pan used for the Sweet potatoes. Evenly spread the marshmallows on the pan and broil for as quick as a minute, just until toasty. Keep an eye out, this happens fast! Once crisp and charred, remove from the oven.
Fold the marshmallows into the potatoes. Stir well to fully incorporate. Add a sprinkle or two of salt, taste, and adjust salt and/or pumpkin pie spice as needed. The potatoes should be delicious enough to eat on their own. Beat the eggs in a small bowl, then stir into the potatoes. Transfer the potatoes to an oven-safe casserole dish.
Prepare the topping. Combine the flour, sugar, pecans, cinnamon, and a tiny pinch of salt in a bowl. Using your hands, mix in the butter to evenly distribute. The mix should be crumbly, but will stick if pressed together. Sprinkle the topping evenly over sweet potatoes.
Reduce the oven to 400 degrees F and bake for 25 or 30 minutes until the crumble is browned and the potatoes are hot.