SWEET POTATO CASSEROLE

By curly

Ingredients

• Topping:
• 2 1/4 pounds sweet potatoes, peeled and chopped
• 1 cup half-and-half
• 3/4 cup packed brown sugar
• 1 tsp salt
• 2 tsp vanilla
• 2 large eggs
• Cooking spray
• 1 1/2 cup miniature marshmallows
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 tsp salt
• 2 Tbsps chilled butter, cut into small pieces
• 1/4 cup chopped pecans, toasted

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer 20 minutes or until very tender. Drain, cool slightly.

Place potatoes in a large bowl. Add half-and-half, ¾ cup sugar, 1 tsp salt and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, beat well (mixture will be thin). Scrape mixture into a 13 x 9 inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, ¼ cup sugar, and ¼ tsp salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375 degrees for 30 minutes or until golden brown.