Sweet Potato Casserole

By carvalhohm

Ingredients

• Sweet potato base:
• 1 1/2 lb of sweet potatoes cooked on stovetop in water to cover until tender
• 2 Eggs
• 1/4 cup of Granulated Sugar
• 1/4 cup Whole Milk
• 1/4 cup of Brown Sugar
• 1/4 cup of Unsalted Butter softened at room temperature
• 1/2 tsp Salt
• Topping:
• 1/4 cup of Brown Sugar
• 2 Tbsp of Flour
• 1-1/2 Tbsp of Unsalted Butter cold and cut into cubes
• 1/2 cup of Chopped Pecans
• 1 to 1-1/2 cups of Marshmallows

Details

Servings 6
Preparation time 15mins
Cooking time 120mins
Adapted from laurainthekitchen.com

Preparation

Step 1

1.) With your oven preheated to 350 degrees. Grease a 2 qt baking dish and set aside.

2) Cut cooked sweet potatoes in chunks and place them in a large bowl.Stir in the butter, milk and both kinds of sugar and mix to combine.

3) Stir in the eggs and set aside.

4) To make the topping, place the brown sugar, flour and butter into a bowl and using a pastry cutter or a fork, mix the ingredients together making sure the butter breaks up a bit and gets distributed well with the sugar and flour.

5) Add the sweet potato mixture to the baking dish, top with the streusel topping followed by the pecans. Bake for about 30 minutes or until the top is golden and bubbly.

6) Scatter the mini marshmallows in a single layer, pop it back in the oven for about 5 minutes or until they puff up and develop some golden color on top.