I let my sweet potato casserole cool for 15 minutes before serving.
I was slightly disappointed when the sweet potato casserole came out of the oven. The marshmallows got a little overcooked by the broiler and now only covered half of the casserole. Next time, I think I’ll just let the marshmallows cook uncovered the entire time.
Unphotogenic marshmallows aside, this sweet potato casserole was delicious. The crunchy pecans added a delightful twist, and the combination of brown sugar, vanilla, and cinnamon was well balanced. The texture was satisfyingly creamy, and the dish made my kitchen smell delicious.
I brought this to a Friendsgiving, and the pan was empty within minutes — despite having a lot of competition!
I’ll definitely be missing Dolly during this holiday season. Serving up a casserole that’s warm and sweet seems like a fitting tribute.
