Sweet Potato Casserole

Oh, hey! How about a super-dee-duper last minute Thanksgiving recipe? Maybe you can’t make it in time for this year, but keep it in mind for next year! Or… who says sweet potato casserole is only for Thanksgiving? Not me.

Excuse the mammoth proportions. I had to help make Thanksgiving dinner last week for Nick’s command. They were expecting 750 people, so we had a LOT of mouths to feed! I made 30 lbs of mashed potatoes and this giant sweet potato casserole.

I quadrupled the recipe, but I’ve listed the ingredients for a normal-sized batch, which is about 8 servings.

(adapted from Southern Living)

4 1/2 pounds sweet potatoes (about 5 big ones)
1/2 cup brown sugar
1/4 cup butter, softened
1/4 cup milk
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
1/4 cup chopped pecans
1 cup mini marshmallows

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake for 1 hour or until tender. Let stand until cool to touch.

Reduce oven temperature to 350°.

Peel the sweet potatoes and place into a bowl (or the bowl of a stand mixer). Add brown sugar, butter, milk, eggs, vanilla and salt, and beat at medium speed with an electric mixer until smooth. Spoon mixture into a greased 11 by 7 inch baking dish.

Bake at 350 for 30 minutes. Remove from oven and sprinkle pecans and marshmallows over top. Bake 10 more minutes. Let stand 10 minutes before serving.