Southern Sides: Sweet Potato Casserole

So this is a little late, but I'd like to think I'm just early for next Thanksgiving. By far, the Thanksgiving side I look forward to most is my sweet potatoes. This dish goes by many names, sweet potato casserole, souffle and bake, but no matter what you call it, it's always tasty. I top mine with the brown sugar-pecan mixture as well as miniature marshmallows. I know it's tacky, but I just can't resist. Though some might find it too sweet to sit alongside your turkey and dressing, it's my favorite dish on the plate ... and come on, it's a vegetable.

Sweet Potato Bake

Recipe adapted from Paula Deen

3 cups cooked, peeled and mashed sweet potatoes

1 cup sugar

1/3 cup butter, melted

2 large eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 cup heavy cream, half-and-half, or whole milk

Topping:
1/2 cup brown sugar
1/2 cup pecans, chopped
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 cup miniature marshmallows

Preheat oven to 325 degrees. Mix all ingredients for bake except the cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. For the topping, mix together brown sugar, pecans, flour and butter with fork; sprinkle over top of casserole along with mini marshmallows. Bake for 25 to 30 minutes.