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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A tasty way to serve sweet potato, I'm sure the kids will love it with the marshamllows!! Ingredients:
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 |
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 |
Directions:
1. FOR THE POTATOES:.
2. 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.
3. FOR THE TOPPING:.
4. 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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