Sweet Potato Casserole

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    lbs. sweet potatoes

  • 1

    ⁄2 cup evaporated milk

  • 1

    ⁄2 cup sugar

  • 6

    tbsp. unsalted butter, melted

  • 2

    tsp. vanilla extract

  • 1

    ⁄2 tsp. kosher salt

  • 1

    ⁄2 tsp. ground allspice

  • 2

    eggs, beaten

  • 3

    ⁄4 cup roasted salted cashews

  • 1

    ⁄2 cup light brown sugar

  • 3

    tbsp. flour

  • 2

    cups mini marshmallows

Directions

1. Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool. 2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish. 3. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

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