SWEET POTATO CASSEROLE WITH PECAN TOPPING

By JoyceW-2

Best recipe so far for this--great at Thanksgiving--thanks to Rachel who found it!!

Ingredients

• FILLING:
• 3 lbs. sweet potatoes
• 1/3 cup packed dark brown sugar
• 6 tablespoons unsalted butter, melted
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1-1 " piece of ginger, finely grated
• black pepper, to taste
• CRUMBLE TOPPING:
• 1/2 cup flour
• 1/2 cup rolled oats
• 1/2 cup packed dark brown sugar
• 1/4 cup finely chopped pecans
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cubed and chilled
• 1/4 cup miniature marshmallows

Details

Servings 6

Preparation

Step 1

Heat oven to 425° F.

Place sweet potatoes on a parchment paper-lined sheet and bake until soft, approximately 45 minutes to 1 hour.

Let cool for 30 minutes, then remove skins.

Pass sweet potatoes through a food mill in a large bowl, or mash by hand.

Stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper.

Pour mixure into a 1 1/2 quart baking dish and smooth top, set aside.

Reduce oven temperature to 350 degrees.

Stir together flour, oats, sugar, pecans, and salt in a bowl.

Add butter and using your fingers, rub butter into the flour mixture until large crumbles form.

Mound crumble mixture over the filling, dot with marshmallows, and bake until filling is hot and crumble topping and marshmallows are browned, approximately 30 minutes.

Let cool for 15 minutes before serving.