(Originally posted Nov 25, 2015)
Note – I double this recipe for Thanksgiving
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
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.