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Preheat oven to 375°F. Add sweet potato chunks to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return potatoes to the stockpot. Add in the warmed milk, maple syrup.
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Pour sweet potato mixture into prepared casserole dish. Use the back of a spoon to level out the top of the sweet potatoes. Evenly place the marshmallows over the top of the sweet potatoes. Place casserole in the oven for 30 minutes, until casserole is warmed through and the marshmallows are toasted.
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Cook cubed potatoes for 15 minutes until fork-tender. Remove sweet potatoes from the pot and drain well. 2. Season the Sweet Potatoes. In a bowl, mix melted butter, egg, cinnamon, vanilla extract, salt, condensed milk, and sweet potatoes. Use a hand mixer to blend until smooth. 3. Bake the Sweet Potato Casserole.
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Mix and top the casserole. Mix in the brown sugar, milk, nutmeg, butter, cinnamon, vanilla, salt, and pepper. Add the lightly beaten eggs and stir to combine. Spread the mixture into the prepared baking dish. Bake the casserole. Sprinkle the top with pecans, and bake for 20 minutes. Add marshmallows and broil.
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How To Make Sweet Potato Casserole. Preheat oven: Preheat the oven to 350°F degrees. Grease a 9×13-inch baking dish and set aside. Create the filling: Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher.
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Add the sweet potatoes and cook until soft and tender, 20 to 25 minutes. Drain and let cool. Whisk the flour, light brown sugar, and cinnamon in a medium bowl. Cut the butter into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs. Mix in the chopped toasted pecans; set aside.
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Mix them together with a fork, then sprinkle over the top of the mashed sweet potatoes. Increase the oven temperature to 375 degrees F. Bake the sweet potato casserole for 25-30 minutes, until heated all the way through and the topping begins to brown. Remove the sweet potato casserole from the oven and sprinkle with the marshmallows.
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Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter and mix very well. Pour the mixture into the baking dish. . To make the topping, use a fork to combine the brown sugar, flour, and softened butter in a medium bowl until crumbs form.
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Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. Bake at 350 degrees F for 35-40 minutes. Store leftovers in the refrigerator for 4-5 days.
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Make the Casserole. Preheat the oven to 400 degrees F. Place a piece of tin foil on the oven rack. Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender. 3 medium sweet potatoes. Carefully peel the potatoes and turn the oven down to 350 degrees F.
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Spray a 9×13 casserole dish with non stick spray and set aside. In a large stock pot, add sweet potatoes and cover with water. Cover pot with lid, bring to a boil and cook until fork tender, about 15 minutes. Drain potatoes and transfer back to pot. Add butter, sweetened condensed milk, cinnamon, nutmeg and salt.
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Step 5. Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes. Step 6. Bake the casserole until slightly browned, about 35 minutes.
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Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Stir until all is well combined. Assemble the casserole. Add the sweet potato mixture evenly into the casserole dish. Sprinkle with remaining candied pecans (if using) and mini marshmallows (if using) in an even layer on top of the.
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Instructions. Preheat oven to 350F degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten eggs. Stir until combined well. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans.
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Combine with the other ingredients. Add the brown sugar, butter, egg, cinnamon, nutmeg, and vanilla to the mashed sweet potatoes, then mix everything well. Bake the casserole. Transfer the sweet potato mixture to an 8×8-inch casserole dish and spread it out evenly. Bake the potatoes in the preheated oven for 18-20 minutes.
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To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden. Preheat broiler (remove casserole from oven).