Ingredients: |
Ingredients: 3 1/2 lb. sweet potatoes
1 stick butter, melted, plus more to grease the casserole dish
1/2 c. heavy cream
1/3 c. light brown sugar
3 large eggs
1 1/4 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. smoked paprika
1/4 tsp. cayenne pepper (optional)
FOR THE TOPPING:
1/2 c. all-purpose flour
1/2 c. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. chopped pecan
1/4 c. butter, melted
2 c. mini marshmallows
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Directions: |
Directions:For the filling:
Preheat the oven to 425º. Line a baking sheet with foil.
Place the sweet potatoes on the foil and pierce the tops 2-3 times with a knife. Loosely cover with foil. Roast until very soft, about 50-60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.
In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika and cayenne. Mash until smooth (or leave it a little chunky if you like!)
Reduce the oven temperature to 375 degrees. Butter a 9x13-inch casserole dish. Place the sweet potato filling in casserole dish and smooth the top.
For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake at for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10-15 minutes until the casserole is bubbly around the edges, hot in the middle and the marshmallows on top are golden brown. Let cool for a few minutes before serving. |
This recipe for Sweet Potato Casserol is from