4½ pounds sweet potatoes (about 6 medium), peeled and diced
3½ teaspoons salt, divided
1 (7-ounce) jar marshmallow crème
¾ cup butter, melted and divided
2 large eggs
½ teaspoon ground cinnamon
¾ cup chopped pecans
¼ cup firmly packed brown sugar
¼ cup all-purpose flour
Instructions
Preheat oven to 350°. Spray an 11x7-inch baking dish with nonstick cooking spray.
In a large stockpot, place sweet potatoes, and add cold water to cover by 1 inch; stir in
teaspoons salt. Bring to a boil; reduce heat to medium, and simmer for about 15 minutes or until potatoes are tender. Drain well.
In a large bowl, combine potatoes, marshmallow crème, ½ cup melted butter, eggs, and cinnamon. Beat at medium speed with a mixer until smooth. Spoon into prepared baking dish.
In a medium bowl, stir together pecans, brown sugar, flour, and remaining ½ teaspoon salt. Add remaining ¼ cup melted butter, stirring until combined. Sprinkle mixture over sweet potato mixture.
Bake for 30 minutes or until golden brown and lightly puffed.
Notes
Make Ahead Tip: Prepare casserole through step 3 up to 1 day ahead. Cover and chill. Add topping, and let casserole stand at room temperature for 30 minutes before baking.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-potato-casserole-recipe/