Sweet Potato Casserole

Ingredients:

• 4 large sweet potatoes (about 3 pounds), peeled and cubed

• ½ cup granulated sugar

• 2 large eggs

• ½ cup milk

• ¼ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• ½ teaspoon salt

Optional Toppings:

• ½ cup brown sugar

• ⅓ cup all-purpose flour

• 3 tablespoons unsalted butter, softened

• ½ cup chopped pecans

• 1-2 cups of Marshmallows

Cooking utensils:

• Large pot

• Potato masher or electric mixer

• Mixing bowls (2)

• Measuring cups and spoons

• Baking dish (9x13 inch)

• Spatula or spoon

Prep Steps:

1. Preheat oven to 350°F (175°C).

2. Peel and cube sweet potatoes, then place them in a large pot and cover with water.

3. Bring to a boil and cook for about 15–20 minutes, or until the potatoes are very tender.

4. Drain the sweet potatoes and transfer them to a large mixing bowl.

5. Mash the potatoes until smooth using a potato masher or mixer.

6. Add sugar, eggs, milk, melted butter, vanilla extract, and salt to the mashed potatoes. Mix until fully combined.

7. Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.

8. In a separate bowl, combine brown sugar, flour, softened butter, and chopped pecans. Stir with a fork until crumbly.

9. Sprinkle the topping evenly over the sweet potato mixture.

10. Bake uncovered for 30–35 minutes, until the topping is golden brown and slightly crisp.

11. Add marshmallows on top and bake for 3-5 more minutes.

12. Remove from the oven and allow to cool for about 10 minutes before serving.