Sweet Potato Casserole with Marshmallows & Pecans

By ldelmas

Serves 8–10

Ingredients

• Potato Filling:
• 6 lbs (about 12 medium-sized) sweet potatoes
• 6 Tbsp butter
• 1-1/2 tsp salt
• 3/4 tsp black pepper
• 3/4 cup heavy cream
• 3 eggs, lightly beaten
• Topping:
• 1-1/2 cups mini marshmallows
• 1/2 cup flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar
• 1/2 cup chopped pecans
• 1-1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 5 Tbsp unsalted butter, cubed and cold

Details

Adapted from qvc.com

Preparation

Step 1

Preheat the oven to 350°F.


Place the potatoes in a baking dish and cover with aluminum foil. Bake until you can smoothly insert a toothpick into each potato, about 1-1/2 hours. Remove the foil and let the potatoes cool for about 30 minutes.


After the potatoes have cooled, remove the skins and place the flesh in a food processor. Add the butter, salt, pepper, heavy cream, and eggs. Process until smooth. Spread the mixture into a 9" x 13" casserole dish. Sprinkle marshmallows over the surface.


For the topping, combine the flour, oats, brown sugar, pecans, cinnamon, nutmeg, and salt in a medium-sized bowl. Cut the butter into mixture until crumbly. Sprinkle the topping over the marshmallows and sweet potatoes. Bake for 50–55 minutes, or until the topping is golden brown.