Sweet Potato Casserole

By cwyorkiex3

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

Preparation

Step 1

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.