Sweetpotato Casserole

Sweetpotato Casserole

Served as a side dish, but we'll argue this recipe tastes more like dessert! Baked with layered goodness - including a sweetpotato mixture that's rich and creamy, topped with a layer of marshmallows and that classic crunchy pecan topping. Unlock even more memories around the dinner table this holiday season when you bake those must-have casseroles using Carolina Cooker® cast iron.

Prep: 15-20 minutes Cook: 1 hour 20 minutes Serves: 10-12

Ingredients

4-5 medium sweetpotatoes
3/4 cup granulated sugar
1/4 cup butter, softened
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Topping Ingredients:

1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
4 tbsp butter, softened
3 cups mini marshmallows

Directions

Preheat oven to 425 degrees. On baking sheet, prick sweetpotatoes all over with a fork. Bake until tender, 40-50 minutes. Let them cool then peel away the skin and put the sweetpotatoes in a large mixing bowl.
Combine all filling ingredients and use a hand mixer on medium speed to combine. Pour mixture into a 9 x 13 casserole dish or similar size.
Combine all topping ingredients except the marshmallows. Sprinkle in an even layer over the sweetpotato mixture. Bake at 350 degrees for 20 minutes.
Take the casserole out of the oven, sprinkle marshmallows on top of the casserole and bake another 10 minutes until marshmallows are toasted on top. Broil for 1 minute if necessary.