Step by step

Method

4 steps

1. 1

   Heat oven to 350°F. Cook 3 pounds sweet potatoes until soft: bake whole at 400°F about 45–60 minutes, or peel/cube and boil 15–20 minutes. Scoop or drain and mash until smooth (you want about 4 cups mash). Beat in ½ cup brown sugar (or to taste), 4 tablespoons melted butter, ¼–⅓ cup milk or cream, 1 teaspoon vanilla, ½ teaspoon cinnamon, pinch of salt, and optional 1 egg for a firmer set.

2. 2

   Spread the mash in a buttered 9×13 or similar baking dish. For the topping, either: (A) pecan streusel — mix ½ cup brown sugar, ⅓ cup flour, 4 tablespoons cold butter, and 1 cup chopped pecans until crumbly; or (B) classic marshmallows — mini marshmallows to cover the top.

3. 3

   Bake streusel version 25–30 minutes until the top is browned and the casserole is hot and bubbling at the edges. For marshmallows, bake the mash alone 20 minutes, then top with marshmallows and bake/broil 3–5 minutes until puffed and golden — watch closely so they don't burn.

4. 4

   Rest 5–10 minutes so it sets for scooping. Serve as a holiday side next to ham or turkey. You want creamy sweet potato casserole with a crunchy pecan (or toasty marshmallow) top — not watery mash or a scorched sugar lid.