Sweet Potato Casserole

By Kmac_4

Ingredients

• 8 large sweet potatoes (5 lbs.) peeled and cut into 1 inch cubes
• 1/2 C half & half
• 1/2 C maple syrup
• 1 t vanilla
• 3/4 t salt
• 1 large beaten egg
• 1/2 C flour
• 1/2 C firmly packed brown sugar
• 1/4 C chilled butter, cut into small pieces
• 1/2 C chopped pecans
• 2 C miniature marshmallows

Details

Servings 10

Preparation

Step 1

Preheat oven to 375 degrees. Spray a 9 x 13 pan with Pam. Cook sweet potatoes in boiling water to cove 12 minutes or until tender. Drain. Whisk together half & half and next 4 ingredients in large mixing bowl. Add potatoes. Bet at medium speed. Spoon potato mixture into prepared baking dish.

Pulse flour and brown sugar in a food processor two to three times. Add butter and pulse until mixture resembles coarse cornmeal. Stir in pecans. Sprinkle over potato mixture.

Cover and bake for 25 minutes. Uncover and bake an additional 15 minutes or until the topping is browned and potatoes are thoroughly heated. Remove from oven and let stand 10 minutes. Arrange marshmallows to form a 2 inch border on outside edge o potatoes.

Broil 6 inches from heat 1 to 2 minutes or just until marshmallows are golden.

Make and freeze up to 2 weeks ahead.