Sweet Potato Casserole Recipe #377549
A tasty way to serve sweet potato, I'm sure the kids will love it with the marshamllows!!
30 min |
SERVES 16
FOR THE POTATOES
- 2 1/4 lbs sweet potatoes, peeled and choped
- 1 cup half-and-half
- 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- cooking spray
FOR THE TOPPING
- 1 1/2 cups miniature marshmallows
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 2 tablespoons butter, chilled, cut into small pieces
- 1/2 cup pecans, toasted, chopped
- FOR THE POTATOES:.
- 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, 3/4 cup sugar, 1 teaspoons salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13x9-inch baking dish coated with cooking spray.
- FOR THE TOPPING:.
- Sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoons 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 375F for 30 minutes or unitl golden brown.
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5 stars