Ingredients
- 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
- 1 cup water
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 cup brown sugar
- 2-3 teaspoons salt (or to taste)
- 1/2 cup milk or heavy cream
- topping
- 1/2 cup brown sugar
- 1/3 cup flour
- campaignIcon
- 1/3 cup melted butter
- 1 cup chopped pecans (such as Diamond of California)
- 3-4 cups mini marshmallows
Details
Adapted from lecremedelacrumb.com
Preparation
Step 1
Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
Spread potato mixture in the bottom of a greased 9x13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
You'll also love
- Grilled Corn and Bean Salad... 4.4/5 (18 Votes)
- Orange Creamsicle Cocktail 4.2/5 (17 Votes)
- Spaghetti Squash with Asparagus,... 4.6/5 (11 Votes)
- Potato Salad with Herbs & Grilled... 4.6/5 (11 Votes)
- Sweet Potato Chews for Dogs 4.6/5 (11 Votes)
- Sweetie Pie's Candied Yams 4/5 (72 Votes)
Review this recipe