Loaded Sweet Potato Casserole
Ingredients
For the Potatoes:
- 3 lbs sweet potatoes (peeled and diced)
- 1/2 cup brown sugar
- 1 cup pecans (chopped and toasted)
- 2 large eggs (lighly beaten)
- 1/2 cup milk (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
Cinnamon Filling:
- 6 tablespoons unsalted butter (softened)
- 1 tablespoon cinnamon
- 1 cup all purpose flour
- 1 cup packed brown sugar
Pecan Topping:
- 1 cup pecans (toasted and chopped)
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter (melted)
- 1 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
- Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
- Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.
Cook the Potatoes:
- Peel, cube and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
- Drain cooked sweet potatoes, mash and set aside to cool off a bit.
Cinnamon Filling:
- While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar and cinnamon until soft crumbs form. Set aside.
- Pecan Topping:
- Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside.
Sweet Potato Layer:
- Combined the slightly cooled mashed potatoes with the ingredients from "For the Potatoes" section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon and nutmeg. Stir to combine until smooth.
- Assembling the Casserole:
- Add half of the mashed sweet potatoes mix to the prepared pan, distribute evenly and smooth the top with a spatula.
- Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.
- Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula.
- Sprinkle the Pecan Filling mixture on top of the mashed potatoes.
- Sprinkle the mini marshmallows if using.
- Sprinkle the remaining Cinnamon Filling mixture on top.
Bake:
- Bake for 30 minutes, until the filling is hot and the topping has browned.
- If the marshmallow start to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings.
- Serve warm.
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