Sweet Potato Casserole with Pecan-Crusted Topping
This delicious southern casserole is filled with sweet potatoes with fluffy marshmallows with a crunchy, pecan topping.
Ingredients
- 3 cups cooked and mashed sweet potatoes
- ½ cup milk
- 2 large eggs beaten lightly
- 1 cup brown sugar
- ½ cup butter melted
- 1½ teaspoon vanilla extract
- ⅛ cup bourbon optional
- 1 cup marshmallows
Pecan Topping
- ½ cup melted butter
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1¼ cup chopped pecans
Instructions
For Casserole
- Spray 2-quart casserole dish with cooking spray or grease with butter.
- Combine mashed sweet potatoes, milk, eggs, brown sugar, melted butter, vanilla extract, and bourbon (totally optional).
- Add ingredients to a casserole oven-safe baking dish.
- Next, fold in marshmallows.
Pecan-Crusted Topping
- Combine brown sugar, flour, melted butter, and chopped pecans. Mix well.
- Sprinkle pecan mixture on top of sweet potato filling.
- Bake on 350 for 40 minutes or until hot and browned and crunchy on top.
- Serve and enjoy!
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