Sweet Potato Casserole with Pecan Crumble Topping

Ingredients:

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 medium sweet potatoes, cooked and peeled)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 large eggs, beaten
• 1/2 cup milk (whole or evaporated)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Pecan Crumble Topping:

• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1 cup mini marshmallows 

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare Sweet Potato Base:

   • In a large mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.

3. Transfer to Baking Dish:

   • Transfer the sweet potato mixture to a greased baking dish, spreading it evenly.

4. Prepare Pecan Crumble Topping:

   • In a separate bowl, combine chopped pecans, flour, brown sugar, and melted butter. Mix until the ingredients are crumbly.

5. Add Topping to Casserole:

   • Sprinkle the pecan crumble topping evenly over the sweet potato mixture in the baking dish. Then sprinkle over the mini marshmallows 

6. Bake:

   • Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the sweet potato filling is set.

7. Serve:

   • Allow the casserole to cool for a few minutes before serving. This dish pairs wonderfully with Thanksgiving turkey or ham.

8. Enjoy:

   • Serve warm and enjoy the delicious combination of sweet potatoes, crunchy pecan topping and ooey gooey marshmallows!

This Sweet Potato Casserole is a crowd-pleaser and adds a delightful sweetness to your Thanksgiving table. Adjust the sweetness and spices to suit your taste preferences.