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

Step 01: 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.

Step 02: 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.

Step 03: Combine all topping ingredients except the marshmallows. Sprinkle in an even layer over the sweetpotato mixture. Bake at 350 degrees for 20 minutes.

Step 04: 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.