A Staple Thanksgiving Side Dish (sweet Potato Casserole)

This classic sweet potato casserole recipe is elevated by a few simple ingredients like maple syrup, cinnamon, and vanilla. Make it ahead to save time on Thanksgiving!

Recipe: https://sugarspunrun.com/sweet-potato-casserole/

Ingredients
3 lbs sweet potatoes (1.4kg)
¼ cup heavy cream (60ml)
⅓ cup salted butter, melted (76g)
½ cup dark brown sugar, firmly packed (100g)
2 large eggs, room temperature preferred, lightly beaten
3 Tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1 cup chopped pecans, optional (120g)
2 ½ cups mini marshmallows (141g)

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Instructions
00:00 Introduction
00:10 Bake the potatoes: Preheat oven to 375F (190C). Pierce each potato all over with a fork and place on a baking sheet. Bake in oven until tender when pierced with a fork, about 45-60 minutes.
02:18 Mash. Allow potatoes to cool until they can easily be handled. Once cool, remove the skins and place in a large mixing bowl. Mash with a potato masher until there are no large chunks remaining (if you prefer a chunkier sweet potato casserole, feel free to leave some chunks behind).
03:03 Mix. Add heavy cream, melted butter, sugar, eggs, maple syrup, cinnamon, vanilla, and salt to the mashed sweet potatoes, stir until well-combined. I prefer to use an electric mixer to make the mixture as smooth as possible, this is optional.
05:00 Add pecans & marshmallows. Spread mixture evenly into 9”x13” baking dish. Scatter pecans evenly over top of potatoes, then scatter mini marshmallows evenly over the pecans.
05:57 Bake. Transfer baking dish to center rack of 375F (190C) oven and bake for 25-30 minutes, until marshmallows are deeply golden browned.
06:13 Serve. Allow to cool for several minutes then serve.

Notes
Smooth sweet potato casserole
If the stringier texture of the sweet potatoes bothers you, simply pulse the potatoes in your food processor until smooth after removing the skins (and before combining with the other ingredients). You may need to do this in batches.
Making in advance
To prepare in advance, prepare through step 3, then spread evenly into intended baking dish. Do not top with pecans or marshmallows. Cover tightly and refrigerate for up to 3 days. When ready to bake, let sit at room temperature for about 30 minutes, then sprinkle with pecans and marshmallows and bake as indicated.
Storing
Store tightly covered or in an airtight container in the refrigerator for up to 3 days.

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