Sweet potatoes are baked, then scooped. The potatoes are then sweetened with some brown sugar, some vanilla, milk and eggs. Marshmallow creme is layered in between a topping of chopped pecan streusel. This dish has become one of my most requested for Thanksgiving, or any Holiday menu. (But, really, I think this is closer to a crustless sweet potato pie.) Either way, it’s delicious!
Adapted from foodiewife-kitchen.blogspot.com
whole Medium Sweet Potatoes
cup brown sugar
cup Whole Milk, I used 2% and it worked out fine
teaspoon Vanilla Extract
(½ tsp pumpkin pie spice, optional)
jar marshmallow fluff, or creme
cup Brown Sugar
cup Pecans, finely chopped
sticks Butter, melted
Wash 4 medium sweet potatoes and bake them in a 375 degree oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup of milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don’t want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. NOTE: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and ¾ stick of melted butter. With a fork, mix until thoroughly combined. NOTE: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400 degree oven for 30 minutes, or until golden brown.