Pretty sure this is a Dessert
Ingredients
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Ingredients - Topping
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Instructions
- Pre-bake the Sweet Potatoes
- Preheat oven to 400°F.
- Place Sweet Potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
- Bake for 45 to 60 minutes, or until fork tender.
- Preheat oven to 400°F.
- Preheat the oven to 325°F.
- Make Filling
- Scoop flesh from Pre-baked Potatoes into a large bowl and mash with a Pastry Cutter. It should be about 3 cups.
- Add Sugar, Eggs, Salt, Butter, Milk, and Vanilla. Stir until smooth.
- Spread evenly in a 9x13-inch baking dish.
- Scoop flesh from Pre-baked Potatoes into a large bowl and mash with a Pastry Cutter. It should be about 3 cups.
- Make Topping
- In a Kitchenaid bowl, mix together Brown Sugar, Flour, Cinnamon, and Butter. Mix in Pecans (It will break them up a little).
- Sprinkle the topping evenly over the sweet potatoes.
- In a Kitchenaid bowl, mix together Brown Sugar, Flour, Cinnamon, and Butter. Mix in Pecans (It will break them up a little).
- Bake 25 to 30 minutes, or until the topping is lightly browned and caramelized.
- Sprinkle Marshmallows over the top and broil 2 minutes, or until golden brown. *Be careful not to burn them*
- Make ahead: This recipe can be made 1-2 days in advance. Pour the sweet potato mixture into your pan, cover tightly, and store in the refrigerator. Make and store the topping separately. Wait to add the topping until ready to bake.
- Storage: Store leftovers in an airtight container up in the refrigerator up to 5 days.
Adapted from: https://www.iheartnaptime.net/sweet-potato-casserole/