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Candied Pecan Sweet Potato Casserole Recipe

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This recipe for Candied Pecan Sweet Potato Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. sweet potatoes, peeled and cut into 2 inch pieces
1 cup water
2 eggs
1 tsp. vanilla
½ cup butter, melted
1 cup brown sugar
2-3 tsp. salt (or to taste)
½ cup milk or heavy cream
½ cup brown sugar
⅓ cup flour
⅓ cup melted butter
1 cup chopped pecans
3-4 cups mini marshmallows
Directions:
Directions:
1. Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker*. If using slow cooker add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.

2. Preheat over to 375º. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long.)

3. Spread potato mixture in the bottom of a greased 13X9-inch baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes. (It's okay if potatoes aren't completely covered.) Bake uncovered for 15-20 minutes until pecans are caramelized.

4. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
Varies depending on cooking method
Personal Notes:
Personal Notes:
This is another favorite enjoyed by both of Ryan's and my families. I cook my potatoes in a slow cooker, 10 hours on low heat - the flavor is amazing!

 

 

 

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