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Sweet Potato Casserole
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Ingredients
0 of 16 gathered
Step by step
Method
8 steps
- 1
Preheat oven to 350° F.
- 2
Peel the potatoes and cut into ¾-inch slices. Submerge them in cool water so that they’re covered by 1-2 inches. Gradually bring them to a gentle boil. Add the chicken bouillon cubes and salt once a gentle boil is reached. Cook for 20 minutes or until very fork tender. Drain and return them to the warm pot they cooked in.
- 3
Add the butter and let it melt while the steam escapes from the potatoes for 5 minutes. Mash with a potato masher.
- 4
Add the brown sugar, vanilla extract, cinnamon, and nutmeg and stir to combine.
- 5
Combine the whisked eggs and half and half and add it to the potatoes. Stir to combine, then mash a little more if desired, but leave some texture. Transfer to a lightly greased 9 x 13-inch baking dish.
- 6
Combine the chopped pecans, flour, melted butter, syrup, and vanilla extract. Layer them evenly over the potatoes, then top with marshmallows.
- 7
Bake, uncovered, for 20 minutes. From there, check on them every few minutes. Remove once the marshmallows begin to brown. (Mine takes just under 24 minutes.)
- 8
Let it sit for 5-10 minutes prior to serving. This allows the filling to firm up and the topping to crisp even further.