I can remember the first time I bit into a sweet potato casserole. I was in the eighth grade and we went to Thanksgiving dinner at my mother’s boyfriend’s grandparents house (now that’s a mouthful!). I thought I was in heaven. The sweet crunchy-ness of the pecan strudel with the fluffy whipped sweet potato was just the perfect combination. My mother asked for the recipe and we continue to use it to this day.
Except I just had to change it up.
After getting married I was bewildered that my mother-in-law put marshmallows on hers instead of the strudel. Until one day I declared that what we really needed was the best of both worlds.
And so my sweet potato casserole was born. Adding the marshmallows to the strudel gave it that extra oomph that has my daughters saying that mine is better than Mimi’s AND Granny’s.
This is obviously not a picture of my sweet potato casserole but of it’s humble beginnings in my child development class. We were learning about homemade v store bought baby food and so I made sweet potatoes. Found a great thing to do with the leftovers!
- 2-4 Sweet Potatoes: peeled, cut, boiled, and mashed
- 3/4 cup brown sugar
- 2 tsp. salt
- 2 eggs
- 1/2 stick butter (1/4 cup)- melted
- 1 tsp. vanilla
- 1/2 c. milk
- 1 bag of mini marshmallows (or make your own)
- 1/2 c. brown sugar
- 1/3 c. all purpose flour
- 3 tbsp. butter, softened
- 1/2 c. chopped peacans
- Preheat oven to 325 degrees.
- Once your potatoes are mashed, add all other ingredients for sweet potatoes, pour into baking dish, and set aside.
- In a separate bowl, mix all of the topping ingredients together minus the marshmallows.
- Add marshmallows to sweet potato mixture, and top with pecan strudel.
- Bake for 45 minutes to an hour.