Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cut into cubes
- 6 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed (light or dark)
- 2 eggs, lightly beaten
- ½ cup half and half or whole milk
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt or sea salt
- â…” cup all-purpose flour, spooned and leveled
- â…” cup brown sugar, packed (light or dark)
- ½ teaspoon kosher salt or sea salt
- 1 teaspoon ground cinnamon
- 2 cups pecans (about 8 ounces), roughly chopped
- 6 tablespoons unsalted butter, melted
- 1 to 2 cups miniature marshmallows (optional)
Instructions
- Boil sweet potatoes in water until fork-tender, about 20 minutes, then drain and return to pot.
- Mash sweet potatoes and mix in butter, brown sugar, eggs, half and half, cinnamon, vanilla, and salt.
- In a separate bowl, whisk together flour, brown sugar, salt, and cinnamon, then add pecans and melted butter.
- Preheat oven to 350°F. Spread sweet potato filling in a baking dish and top with streusel mixture.
- Bake for 25 to 35 minutes until topping is golden; add marshmallows for the last 15 minutes if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose firm sweet potatoes with smooth skin for best results.
Watch closely while baking to prevent the marshmallows from burning if added.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 5
- Cholesterol: 50