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A Favorite Thanksgiving Dish

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Harkening To The Good Ol’ Days.

Sweet and gooey with crunchy caramelized pecans, and yes, of course, sticky-sweet toasted marshmallows. Sweet potato casserole is a frequent guest to many a Thanksgiving table.  And for good reason!

Lots of taste sensations here. Primarily this is one side dish that is heavy on nostalgia. Who wasn’t raised with this dish as standard Thanksgiving fare. Now put down that mini-marshmallow bag or you won’t have enough for the recipe.

Have you ever thought of making your slow cooker do all that work of cooking the sweet potatoes? This recipe is a twist with its recommendation for slow cooking the sweet potatoes first. Then you mash, whip, layer and assemble, and pop into the oven for just a few minutes.

The creator of this recipe suggests sprinkling some course sea salt over the pecan layer to enhance the sweet-salty flavors of this dish.

We know that this is really a slow cooker-oven combo dish, but we couldn’t resist. It just looked too good not to share!



Serves: 12-14
  • 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 1 cup brown sugar
  • 2-3 teaspoons salt (or to taste)
  • ½ cup milk or heavy cream
  • ½ cup brown sugar
  • ⅓ cup flour
  • ⅓ cup melted butter
  • 1 cup chopped pecans (such as Diamond of California)
  • 3-4 cups mini marshmallows
  1. Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
  2. Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don’t whip them for too long).
  3. Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it’s okay if potatoes aren’t completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
  4. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
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