Sweet Potatoes With Pecan Crumb Topping |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest! Ingredients:
2 1/4 lbs sweet potatoes, peeled and chopped |
1 cup half-and-half |
3/4 cup packed brown sugar |
1 teaspoon salt |
2 teaspoons vanilla |
2 eggs |
1 1/2 cups miniature marshmallows |
1/4 teaspoon salt |
1/2 cup flour |
1/4 cup packed brown sugar |
2 tablespoons chilled butter, cut into small pieces |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 375°F.
2. Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
3. Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
4. Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
5. For topping: sprinkle marshmallows over top.
6. Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
7. Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
8. Bake for 30-40 min, or until golden brown.
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