Ingredients
- TOPPING:
- 2 1/4 pounds sweet potatoes, peeled and chopped
- 1 cup half and half
- 3/4 cup packed brown sugar
- 1 tsp salt
- 2 tsp vanilla
- 2 large eggs
- cooking spray
- 1-1/2 cup miniature marshmallows
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 tsp salt
- 2 Tbsps chilled butter, cut into small pieces
- 1/4 cup chopped pecans, toasted
Preparation
Step 1
Preheat oven to 375 degrees. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer 20 minutes or until very tender. Drain, cool slightly.
Place potatoes in a large bowl. Add half and half, ¾ cup sugar, 1 tsp salt, and vanilla. Beat with a mixer at medium speed until smooth.
Add eggs, beat well (mixture will be thin). Scrape mixture into a 13 x 9 inch baking dish coated with cooking spray.
To prepare topping, sprinkle miniature marshmallows over top of casserole.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, ¼ cup sugar, and ¼ tsp salt in a medium bowl.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake for 30 minutes or until golden brown.