Our reviewers rave about this sweet potato casserole recipe claiming that "family members who didn't like sweet potatoes are now fans." Don't miss out on this dish at your next potluck or holiday gathering.
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
How to Make It
Preheat oven to 375°.
To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
This casserole is SO good. It gets rave reviews, tastes like cake, and was the best dessert at the Thanksgiving table even though it was a side dish! It is very sweet and creamy and being a huge sweet potato fan, I could eat them plain mashed, but this recipe pleases those who claim to hate them. A keeper!
I can only echo what so many others have said. This recipe has become a family favorite, and it's always requested when I ask what to bring to family gatherings. Many people who told me they didn't like sweet potatoes changed their mind when they tried this. A definite five stars.
Everyone liked this. Tried it as a replacement for my regular heavy sweet potato casserole and it didn't even come close unfortunately in taste. I'll try a different recipe next year even though everyone liked it.
I rarely give 5s but this dish is deserving. I have made it twice a year since it was in the November '06 magazine. My children are now in college and make sure the sweet potato casserole is on the menu when they come home for Thanksgiving. The sweetness blends well with the savory turkey, dressing, etc. and the leftovers serve as a good base for sweet potato biscuits I make on Friday to use with turkey sandwiches.
i made this using fat free half & half, egg beaters & no one could tell the difference.
a relative took the leftovers home because of course no kids would touch it. if they had only tasted it, they would have loved it.
Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have the Chocolate Custard Pie Recipe we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, ZCockTails.com, Pepperecipes.com, Gourmandia.org.uk for different moods and occasions. Thanks for this appetizing recipe!
By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/chocolate-custard-pie-recipe
TheStudentBiz.com and VU247.com are also my favorites.
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