Sweet Potato Casserole
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Ingredients
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 cup chopped pecans, toasted
2. To prepare potatoes, place potatoes in a Dutch oven (or a pot on the stove!), and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender (took me 40 minutes).
3. Drain; cool slightly. Peel and chop the potatoes into chunks.
4. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin).
5. Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. To prepare topping, 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 teaspoon salt in a medium bowl.
7. 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.
8. Bake at 375° for 30 minutes or until golden brown.
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 cup chopped pecans, toasted
Preparation
1. Preheat oven to 375°.2. To prepare potatoes, place potatoes in a Dutch oven (or a pot on the stove!), and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender (took me 40 minutes).
3. Drain; cool slightly. Peel and chop the potatoes into chunks.
4. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin).
5. Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. To prepare topping, 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 teaspoon salt in a medium bowl.
7. 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.
8. Bake at 375° for 30 minutes or until golden brown.
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