Is sweet potato casserole a side or a dessert? I ask myself that question every time I make it. Who cares though? It is amazing regardless. Now I like to limit myself to making or consuming this only for the holidays. It’s odd, how we limit the food we love so we will keep on loving it? It makes sense, it’s not like we desire those Pop Tarts in the morning.
When it comes to the classics, it’s hard to improve a sweet potato casserole from its basic form. Very rarely am I excited when I “try something new” when it’s about sweet potatoes. This is creates those lovely “wtf” moments. I found that sticking with what you know is best for these dishes. Holidays bring memories, good, bad, or indifferent we have them. Here is what I like to do with my classic sweet potatoes.
4 Lbs Sweet Potatoes, diced into large chunks and boiled(or canned if you choose)
2 Large Eggs
1/4 cup unsalted butter, softened
1/2 cup Milk
1/2 cup brown sugar
2 Tbsp granulated sugar
1 Tsp vanilla extract
Salt to taste
5 Tbs Butter, melted
2/3 cup Brown Sugar
1/2 cup Flour
Salt to taste
1 cup Pecan Halves
1 bag Marshmallows
In a large stockpot
Cook over high heat until sweet potatoes are fork tender. Drain and transfer to a large bowl.
Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
To the sweet potatoes, add eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt. Beat with electric mixer until combined and fluffy.
Pour into the 9 x 13, leveling top with a spatula.
Melt the butter in the microwave.
Put brown sugar, flour, salt, in and mix with a fork or your fingers until moist crumbs form.
Add the pecans and toss.
Evenly cover filling and bake for about 40 minutes, or until top is golden browned.
Pull it out and put marshmallows on it. Return to the oven for 5 to 10 minutes. Until they get toasted.
Pull and enjoy.