2021 and 2022 thanksgiving sweet potato casserole (loved by Randi and Danny!)
This year (2022) Randi said it was her favorite side!
3 lbs sweet potatoes,baked 375 1 hr, scoop out and put in large mixing bowl
½ cup dark br or light br sugar-I USED DARK
4 T salted butter
3 large eggs
1/4 t vanilla
½ t kosher salt
optional mini marshmallows
Mash sweet potatoes when they are still hot or warm with the butter, then mash in the brown sugar, the vanilla Then wait a few minutes till mixture isn’t too hot, and mix in the eggs. Spread in greased slightly smaller than 9 by 13 (I use the corning one with the blue flower).
Make topping and place topping in fridge- only add it on right before you put casserole in the oven.
Topping
½ cup light br sugar
½ cup flour
⅔ or ¾ cup chopped pecans
4 T COLD SALTED butter cubed.
Use pastry blender to blend the ice cold cubes of butter with the flour and the sugar. Then use fingers to crumble the butter with the flour and the brown sugar. Then use a knife to chop the pecans into smallish pieces, and throw the pecans into the butter and flour mixture.
Place topping in fridge until you are ready to put casserole into the oven. Sprinkle topping on filling before it goes in the oven.
350 or 375 degrees greased on sides and bottom 9 by 13 corning
Bake about 45 min.
If you are using mini marshmallows: After 45 min., take out and sprinkle marshmallows and put on broil low for few min till brown.
I usually only put the marshmallows over half.
