Ingredients
Scale
- 4 medium sweet potatoes
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup chopped pecans or walnuts
- Additional melted butter for topping
- 1 cup mini marshmallows (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Bake or microwave sweet potatoes until soft. Peel and mash them.
- Add milk, melted butter, vanilla extract, cinnamon, and salt to the mashed sweet potatoes and mix well.
- In a separate bowl, combine brown sugar, flour, chopped pecans or walnuts, and melted butter until crumbly.
- Spread the sweet potato mixture in a baking dish and top with the crumbly mixture.
- For a marshmallow topping, add marshmallows to the casserole during the last 10 minutes of baking.
- Bake until bubbly and golden, about 25-30 minutes.
Notes
Store leftovers in the refrigerator for up to four days; reheat with a splash of milk for creaminess. Broil toppings if they get soggy when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg