Aunt Kellie's Sweet Potato Casserole

Posted by Kristina Butler on

Ingredients:

  • 2-3 lbs sweet potatoes, peeled and cut into even large sized chunks
  • ¼ pound (1 stick) butter, softened
  • ½ cup sugar
  • ⅓ cup milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon of LFK Holiday Baking Spice

Topping Ingredients:

  • 6 tablespoons (¾ stick) butter, melted
  • 1 cup firmly packed light brown sugar
  • ½ cup all purpose flour
  • 1 cup toasted chopped pecans (place in frying pan and lightly toast pecans over medium heat until light a crispy)
  • 1 teaspoon cinnamon 
  • 5-6 Nikki Darling Confections Vanilla Bean Marshmallows, cubed

Instructions: 

Preheat oven to 350 degrees F

Place the sweet potatoes in a large saucepan and cover with cold water by about 1 ½ inch. Bring to a boil, then cover and boil slowly over medium high heat until tender, about 20 minutes.

Drain the sweet potatoes thoroughly and mash until smooth with an electric mixer (there should be about 3 cups)

Beat in the butter, sugar, milk, eggs, vanilla, and LFK Holiday Baking Spice until well blended

Spoon the mixture into a shallow 3-quart baking dish that has been buttered or coated with non stick vegetable spray (may be made ahead up to this point)

To make the topping, mix the butter, brown sugar, flour, and cinnamon in a medium size bowl. Stir in the nuts and sprinkle evenly over the top of the sweet potato mixture. Scatter the cubed marshmallows evenly on top of the mixture

Bake for 35-40 minutes or until the topping is lightly browned


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