Sweet Potato Casserole with Marshmallows & Bourbon Pecans
Thanksgiving favorite
Prep: 20minutes
Bake:30–35minutes
Serves:8–10
Ingredients
Sweet potato filling
3 lbs sweet potatoes (about 4–5 medium)
½ cup brown sugar
¼ cup melted butter
⅓ cup milk
2 eggs, lightly beaten
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
Bourbon pecan topping
1 cup mini marshmallows (plus 2–3 cups for the traditional topping)
¾ cup Daveyboy's Bourbon Pecans, roughly chopped
2 tbsp melted butter
2 tbsp brown sugar
¼ tsp cinnamon
Instructions
1. Cook the sweet potatoes. Peel and cube sweet potatoes. Boil in a large pot of water for 15–20 minutes, or until fork tender. Drain well.
2. Make the filling. Mash sweet potatoes until smooth. Stir in brown sugar, melted butter, milk, eggs, vanilla, cinnamon and salt until everything is combined.
3. Prepare the casserole. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and spread the sweet potato mixture evenly into the dish.
4. Add the bourbon pecan crunch. In a small bowl, combine chopped Daveyboy's Bourbon Pecans, 2 tablespoons melted butter, brown sugar and cinnamon. Sprinkle evenly over the sweet potato mixture.
5. Bake. Bake uncovered for 25 minutes.
6. Add the marshmallows! Remove the casserole from the oven and generously cover the top with mini marshmallows.
7. Finish baking. Return to the oven for another 5–10 minutes, until marshmallows are puffed and golden. Watch carefully so they don't burn.
8. The finishing touch. Sprinkle a few extra chopped Daveyboy's Bourbon Pecans over the top just before serving.
Daveyboy's little tip
Want to make it extra special? Swap out some of the chopped pecans for Daveyboy's Pecan Crumbles. They'll add little pockets of sweet, crunchy bourbon flavor throughout the topping.
A little sweet, a little crunch, a little bourbon magic. That's how you do Thanksgiving!
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