Classic Sweet Potato Casserole
Better Butter
Better Butter
Recipe - Bloomington Liquor
Classic Sweet Potato Casserole
Prep Time90 Minutes
Servings12
Cook Time40 Minutes
Ingredients
2 1/2 lbs (about 4 medium) sweet potatoes
4 tablespoons Better Butter Cinnamon Butter
1/3 cup brown sugar
1/3 cup flour
2 eggs
1 cup heavy cream
1 1/2 cup pecan halves, divided
1/2 tsp pumpkin pie spice
2 cups mini marshmallows
Directions
- Preheat oven to 400° F. Poke sweet potatoes a few times with a fork, then bake for 40-50 minutes until tender.
- Lower oven temperature to 375° F.
- Allow to cool for 30 minutes, then peel.
- In a large mixing bowl, add peeled sweet potatoes, Cinnamon Honey Butter (at room temperature), brown sugar, flour, eggs, cream, 1 cup of pecans, and pumpkin pie spice. Stir to combine, until completely mixed.
- Pour mixture into a greased 9×13 pan. Bake at 375° for 30 minutes. Spread marshmallows and remaining pecans on top, and bake an addition 5-10 minutes, or until marshmallows are golden brown.
90 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Preheat oven to 400° F. Poke sweet potatoes a few times with a fork, then bake for 40-50 minutes until tender.
- Lower oven temperature to 375° F.
- Allow to cool for 30 minutes, then peel.
- In a large mixing bowl, add peeled sweet potatoes, Cinnamon Honey Butter (at room temperature), brown sugar, flour, eggs, cream, 1 cup of pecans, and pumpkin pie spice. Stir to combine, until completely mixed.
- Pour mixture into a greased 9×13 pan. Bake at 375° for 30 minutes. Spread marshmallows and remaining pecans on top, and bake an addition 5-10 minutes, or until marshmallows are golden brown.