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  • Writer's pictureCheyenne

Sweet Potato Casserole



¼ cup brown sugar

2 tbsp flour

1 ½ tbsp cold butter, cubed

½ cup chopped pecans

1 cup marshmallows

2 ½ lbs sweet potatoes

¼ cup brown sugar

¼ cup granulated sugar

¼ cup milk

¼ cup salted butter, room temp.

2 eggs


  1. Prick each sweet potato several times and cover in foil. Place on a baking sheet and bake at 350 F for an hour and a half, or until tender. Set aside and allow to cool

  2. Prepare streusel topping. To bowl, add brown sugar, flour, and cold butter. Use a fork or pastry cutter to combine mixture. Set aside

  3. To large bowl, carefully scoop out flesh from sweet potatoes. Use a potato masher to mash well

  4. Add brown sugar, granulated sugar, milk, and butter. Use masher again to combine

  5. Finally, add in eggs. Give one final mix until everything is well incorporated

  6. Grease a 9x9 pan and pour sweet potato mixture in. Smooth over using the back of a spoon

  7. Place streusel in even layer over the top. Then add the pecans

  8. Bake at 350 F for 30 minutes, or until nice and bubbly

  9. Remove from over and cover with marshmallows. Place back in the oven and under the broiler for 4-5 minutes, or until marshmallows are nicely browned.

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