Vegetable Side: Sweet Potato Casserole

By SharonE

Ingredients

• FOR THE FILLING:
• 4 cups sweet potatoes (about 3 pounds)
• 1/3 cup packed dark brown sugar
• 6 tbsp. unsalted butter, melted
• 1/4 cup heavy cream
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. ground clove
• 1/8 tsp. ground ginger
• 1/2 tsp. kosher salt
• 2 eggs, lightly beaten
• Freshly ground black pepper, to taste
• FOR THE CRUMBLE TOPPING:
• 1/2 cup flour
• 1/2 cup packed dark brown sugar
• 1/4 cup finely chopped pecans
• 1/2 tsp. kosher salt
• 4 tbsp. unsalted butter, cubed and chilled
• 1/2 cup mini marshmallows

Preparation

Step 1

Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1½ hours (but depends on size); let cool for 30 minutes, and then remove skins. Mash potatoes into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, clove, ginger, salt, eggs, and pepper. Pour mixture into a 1½-qt. baking dish and smooth top; set aside.


Reduce oven temperature to 350°. Stir together flour, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving.