Sweet Potato Casserole with Marshmallow Fluff & Pecan-Streusel

Sweet Potato Casserole with Marshmallow Fluff & Pecan-Streusel

from jamhands.net
Side Dish
90 min
12 servings
321 kcal / serving

Delicious sweet potatoes mashed and topped with gooey marshmallow fluff and a pecan streusel.

Ingredients

  • 4 mediumsweet potatoes ((about 16 ounces total))
  • ½ cupbrown sugar
  • 1 cupwhole milk
  • 2whole eggs
  • 1 teaspoonvanilla extract
  • 1 teaspoonsalt
  • 1large jar jet-puffed marshmallow creme
  • ½ cupbrown sugar
  • ½ cuppecans (finely chopped)
  • ⅓ cupflour
  • 3 tbsp.butter (melted)

Directions

Cook the sweet potatoes:

  1. 1

    Preheat the oven to 375-f degrees. Wash 4 medium sweet potatoes and bake them on a foil or parchment lined baking sheet until fork tender, about 1 hour. When they cool enough, scrape out the potatoes into a large bowl and discard the skins.

Prepare the casserole:

  1. 1

    Preheat the oven to 400-f degrees. Add the brown sugar, milk, eggs, vanilla extract and salt to the sweet potatoes. Mash the mixture with a fork, leaving a few chunks for texture if you like.

Prepare the streusel:

  1. 1

    In a separate bowl, mix the 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/3 cup flour and 3 Tbsp. melted butter. Use a fork to mix thoroughly.

Finish assembling:

  1. 1

    Spread the mashed sweet potato mixture into a lightly sprayed 9-inch square baking dish. Add marshmallow fluff, then sprinkle the streusel mixture over the top.

  2. 2

    Bake for 30 minutes, or until golden brown. Remove from oven promptly - I have learned from experience that keeping it in there for an overly long time will affect the fluff.