Sweet Potato Casserole

Ingredients

• 3 lb sweet potatoes (about 5–6 medium), peeled and cubed
• 1/2 cup (1 stick) unsalted butter, melted, divided
• 1/3 cup brown sugar (light or dark)
• 1/4 cup whole milk or heavy cream
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• Topping: 1 cup mini marshmallows
• Topping: 1/2 cup chopped pecans
• Topping: 1/4 cup flour, 1/4 cup brown sugar, 3 tbsp cold butter, pinch of salt (for the streusel)

About 280 kcal per serving

Instructions

1. 1

   1. Cook the sweet potatoes

   Put the cubed sweet potatoes in a pot, cover with water, add a generous pinch of salt, and bring to a boil. Simmer 15–20 minutes until very tender. Drain well and return to the pot.

2. 2

   2. Mash and sweeten

   Mash the sweet potatoes until smooth. Stir in 6 tbsp of the melted butter, the brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Spread the mixture into a buttered 9x9 baking dish and smooth the top.

3. 3

   3. Make the streusel

   In a small bowl, rub the cold butter into the flour, brown sugar, pecans, and a pinch of salt until it looks like coarse crumbs. Scatter the streusel evenly over the sweet potato layer.

4. 4

   4. Bake, then top with marshmallows

   Bake at 375°F (190°C) for 25–30 minutes until the streusel is golden and the edges are bubbling. Scatter the mini marshmallows evenly over the top and bake 5 more minutes, just until they're toasted and gooey. Let it rest 10 minutes before serving.