Sweet Potato Casserole
The side dish is the star with this Sweet Potato Casserole, featuring Member’s Mark™ Ground Cinnamon and Pecan Halves, plus Magnolia-StarPure Vanilla Extract.
Ingredients
For the Filling
- 4 large Sweet potatoes peeled and chopped into large chunks
- ½ cup Unsalted butter melted
- 1 cup Brown sugar
- ½ tsp Salt
- ½ tsp Member’sMark™ Ground Cinnamon
- 1 tsp Magnolia-Star Pure Vanilla Extract
- ¼ tsp Nutmeg
For the Topping
- 4 tbsp Unsalted butter melted
- ⅓ cup Brown sugar
- 2 tbsp All-purpose flour
- ½ tsp Salt
- 1¼ Member’s Mark™ Natural Pecan Halves
Instructions
- Preheat oven to 350℉.
- Peel and cut the sweet potatoes into large chunks and place in a large saucepan. Cover with water and bring the pot to a boil. Boil until potatoes are fork tender.
- Drain the potatoes and place back in saucepan. Mash, then add the remaining sweet potato filling ingredients.
- Combine the topping ingredients in a bowl.
- Grease a 9 x13-inch baking dish. Spread the sweet potato filling evenly into the dish. Sprinkle the pecan topping evenly over the top.
- Bake for 25-35 minutes, or until bubbly.