60 minutes
A delicious sweet potato bake topped with a crunchy pecan-streusel and toasted marshmallows.
Unsalted Butter, room temperature (plus more for greasing)
cups
Sweet Potatoes, scrubbed
0 lb
Eggs, room temperature
each
Sweetened Condensed Milk
0 oz
cups
teaspoons
teaspoons
Pecans, finely chopped
cups
Cornflakes, lightly crushed (optional)
cups
Brown Sugar, packed (light or dark)
cups
cups
Mini Marshmallows, (plus more to taste)
cups
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter. Line a baking sheet with aluminum foil.
2. Bake Sweet Potatoes
Prick sweet potatoes with a fork. Place on the foil-lined baking sheet. Bake until soft, about 1 hour. Once cool enough to handle, peel and mash.
3. Mix Filling
To the mashed sweet potatoes, add 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla, and salt. Mix until smooth and pour into the prepared dish.
4. Make Topping
Combine pecans, cornflakes, brown sugar, flour, and melted butter in a bowl. Spread evenly over sweet potato mixture.
5. Bake Casserole
Bake for 35 minutes until the top is slightly browned. Add an even layer of marshmallows and return to the oven for 5 minutes until marshmallows are toasted.
Consider roasting your sweet potatoes to concentrate their natural sugars and add a depth of flavor that boiling can't match.
Monitor your bake to ensure the streusel becomes golden brown without burning and cover with foil if browning too quickly.
Ensure your butter is cold and cut into small pieces for the streusel to achieve a crumbly texture.
For the smoothest texture, use a food processor or a high-powered blender to puree the sweet potatoes.
Choose sweet potatoes that are uniform in size to ensure even cooking. Opt for ones that are firm and free of blemishes or soft spots.
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