This dish is traditional at Thanksgiving and Christmas in many homes. Children love it because of the sweetness, for it is much like a dessert. I reviewed half a dozen Internet recipes for sweet potato casserole and I put together a composite recipe that I believe will be the best.

The picture to the right does not show the presence of the marshmallow crème in this recipe. I’ll have to take a picture later of the results of this recipe to replace the picture displayed now.

I will ask my children to make this dish for Thanksgiving, which is only five days from now, in 2012. I think it will be delicious.

Potato Mixture Ingredients:

4 cups of peeled, cubed sweet potato (3 medium to large sweet potatoes)

1/2 cup of white sugar

2 eggs, beaten

1/2 teaspoon of salt

4 tablespoons of butter, softened

1/2 cup of milk

1/2 teaspoon of vanilla extract

Topping Ingredients:

1/2 cup of packed brown sugar

1/3 cup of flour

3 tablespoons of butter, softened

1/2 cup of chopped pecans

1 cup of marshmallow crème

Directions:

Preheat the oven to 325ºF.

Peel the sweet potatoes and cut them into ¾" x ¾" cubes.

Put the sweet potatoes into a medium saucepan with water to cover.

Partially cover the saucepan with a lid and cook/boil the sweet potato pieces over medium to medium high heat until tender, about 15 minutes.

Drain the water and put the potato pieces into an electric mixer bowl.

Mash the potatoes with the electric mixer on low to medium speed.

Add the white sugar, eggs, salt, butter, milk and vanilla extract to the bowl while mixing on low speed. Then increase the speed to medium. Continue mixing until the mixture is smooth.

Transfer the mixing bowl contents to a 9x13x2 inch glass baking dish/casserole.

Now make the topping. Mix the brown sugar and flour in a medium bowl. Cut in the butter and mix until the mixture is coarse. Stir in the pecans.

Sprinkle the topping mixture over the sweet potato mixture in the casserole.

Bake the casserole contents in the preheated oven for 25 minutes.

Spread the marshmallow crème on top of the baked sweet potato topping and bake for an additional five minutes or until the marshmallow crème is a light tan in color.

Serve or put the casserole into a 160ºF warming oven until the meal is ready to serve.