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: Preheat the Oven: Preheat your oven to 350°F (175°C). 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. Transfer to Baking Dish: Transfer the sweet potato mixture to a greased baking dish, spreading it evenly. Prepare Pecan Crumble Topping: In a separate bowl, combine chopped pecans, flour, brown sugar, and melted butter. Mix until the ingredients are crumbly. 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 Bake: Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the sweet potato filling is set. Serve: Allow the casserole to cool for a few minutes before serving. This dish pairs wonderfully with Thanksgiving turkey or ham. 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.

Sweet Potato Casserole with Pecan Crumble Topping