Little Big Town has a sweet potato casserole recipe that you must try

Forget Patti LaBelle’s sweet potato pie.

If you’re looking for something delicious to serve this Christmas, look no further. Little Big Town’s Kimberly Schlapman is sharing her mama Barbara’s Sweet Potato Casserole recipe with us for the holidays. The singer swears her mom sprinkles fairy dust on the top to make it taste so good.

Schlapman tells Rare Country, “It’s decadent. It can be savory and sweet. It can be for your meal or your dessert. It can be for breakfast or a midnight snack.”

Barbara’s Sweet Potato Casserole recipe has been a family-favorite for years, now.

“It makes me think of my mama,” Schlapman says. “So, it feels like home.”

For this recipe and many more, check out Schlaplan’s new cookbook, “Oh Gussie!,” available now.

Here is Barbara’s Sweet Potato Casserole recipe:

Ingredients for six servings:
6 to 8 pounds sweet potatoes, about 4 cups when cooked and mashed
1 1/2 sticks butter
3/4 cup marshmallow crème (most of a 7-ounce jar)
1/4 cup evaporated milk
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup self-rising flour
1 cup packed light brown sugar

Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large pot of boiling water, cook the sweet potatoes until tender — about 30 minutes. Drain and return them to the pan to cool. Peel off the skin and mash the sweet potatoes with a potato masher.
3. Using an electric mixer, blend the sweet potatoes, 1/2 stick of the butter, the marshmallow crème, evaporated milk, sugar, vanilla and salt. Spread the mixture evenly in a 9 x 13-inch baking dish.
4. Combine the flour, brown sugar, and remaining 1 stick butter in a medium bowl. You can use a pastry cutter to mix the topping if you like.
5. Sprinkle the topping over the sweet potatoes and bake until the topping is golden brown — about 40 minutes.