Sweet Potato Casserole

By á-69971

Ingredients

• For the topping:
• 4 whole Medium Sweet Potatoes
• 1/2 cup brown sugar
• 1 cup Whole Milk (I used 2% and it worked out fine)
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• (1/2 tsp pumpkin pie spice, optional)
• 1 jar marshallow fluff (or creme)
• 1 cup Brown Sugar
• 1 cup Pecans, finely chopped
• 3/4 cups Flour
• 3/4 sticks Butter, melted

Preparation

Step 1

Directions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 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&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. NOTE: I used individual ramekins. NOTE: If adding the marshmallow creme, add it before the topping. NOTE: 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.