SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN STREUSEL
With Thanksgiving coming up on the Holiday list, here is a recipe that will satisfy your sweet potato needs. This recipe includes a sweet potato casserole topped with toasted marshmallows and a brown sugar cinnamon pecan streusel.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 + as a side dish
INGREDIENTS
MASHED SWEET POTATOES
- 3 pounds sweet potatoes* (peeled and chopped into large chunks, see recipe note)
- 2 tablespoons unsalted butter
- 1/4 cup milk or half and half
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 2 tablespoons brown sugar
- salt
TOPPING
- 4 tablespoons unsalted butter (softened)
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 2 -3 cups mini marshmallows
INSTRUCTIONS
- Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
- Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
- Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
- While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
- Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.
Recipe adapted from Tyler Florence
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