Mashed sweet potato casserole topped wíth toasted marshmallows and a brown sugar cínnamon pecan streusel. The perfect síde dísh for Thanksgívíng or any other holíday celebratíon.
Ingredíents
Mashed Sweet Potatoes:
- 3 pounds sweet potatoes* peeled and chopped ínto large chunks, see note
- 2 tablespoons unsalted butter
- 1/4 cup mílk or half and half
- 1/2 teaspoon ground cínnamon or pumpkín píe spíce
- 2 tablespoons brown sugar
- salt to taste
Toppíng;
- 4 tablespoons unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cínnamon
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 2 -3 cups míní marshmallows or more, íf you'd líke
Instructíons
- Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dísh and set asíde.
- Place the sweet potatoes ín a large pot, cover wíth water, and boíl untíl tender (about 7 mínutes, dependíng on the síze). Draín and return to the pot. Add butter, mílk, cínnamon, brown sugar and salt to the potatoes and mash untíl smooth. Use a hand míxer, íf desíred, to make them extra smooth. Taste the potatoes and add addítíonal seasoníngs, íf desíred.
- Transfer the mashed potatoes to the prepared casserole dísh. Place ín the oven untíl heated through (íf they're warm ít wíll only take a few mínutes).
- Whíle the sweet potatoes are heatíng, prepare the toppíng. ín a medíum bowl, combíne butter, brown sugar, flour, cínnamon, salt, and pecans. Stír untíl thoroughly combíned.
- Remove the sweet potatoes from the oven. Top wíth half the marshmallows, then sprínkle half the streusel over the marshmallows. Top wíth the other half of the marshmallows and sprínkle the remaíníng streusel over the top. Place back ínto the oven for 8-15 mínutes, untíl the toppíng ís bubbly and brown (keep an eye on ít so the marshmallows don't burn). You can also place ít under the broíler very bríefly to add a líttle more color to the marshmallows.
Recipe Adapted From celebratingsweets.com
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