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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet Potato Casserole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Potatoes:
2 1/4 lbs sweet potatoes, peeled and chopped
1 cup half and half
3/4 cup packed brown sugar
1 tsp salt
2 tsp vanilla extract
2 large eggs
Cooking Spray

Topping:

1 1/2 cup miniature marshmallows
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp salt
2 tbsp chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
Directions:
Directions:
Potatoes:

Preheat oven to 375degrees
Place potatoes in Dutch oven or pan, cover with water. Bring to a boil. Reduce heat and simmer 20 minutes or until very tender. Drain and cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, salt, vanilla extract. Beat with a mixer at medium speed until smooth. Add eggs, beat well (mixture will be thin). Scrape mixture into a 13 x 9 baking dish coated with cooking spray.

Topping:
Sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measure cup, level with a knife. Combine flour, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resemble coarse meal. (I use my hands to crumble the mixture together). Stir in pecans, and sprinkle over potato mixture and marshmallows.

Bake at 375 for 30 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
16

 

 

 

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