Sweet Potato Casserole

(Originally posted Nov 25, 2015)


Note – I double this recipe for Thanksgiving

sweet-potato-casserole

Potatoes:

2 1/4 pounds sweet potatoes, peeled and chopped

1 cup half-and-half

3/4 cup packed brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

Cooking spray

Topping:

1 1/2 cups miniature marshmallows

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/4 cup packed brown sugar

1/4 teaspoon salt

2 tablespoons chilled butter, cut into small pieces

1/2 – 1 cup chopped pecans (I use Fisher Chef’s Naturals Pecan Cookie Pieces)

Preheat oven to 375°

To prepare potatoes, place potatoes in a large pot, 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, sugar, salt, and vanilla. Beat with a mixer at medium speed until smooth.

*This is when you taste and adjust the seasoning. You won’t be able to taste it after you’ve added the raw eggs.

Add eggs; beat well. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole and then the pecan pieces. You want to make sure everyone gets a bit of marshmallow & pecan in each bite. Combine flour, sugar, and salt in a medium bowl. Cut in chilled butter with a hand beater or 2 knives until mixture resembles coarse meal. Sprinkle over potato/marshmallows/pecans. Bake for 30 minutes or until golden brown.

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