Sweet Potato Casserole
Kathy Down
We found this in a Cooking Light Magazine and love it.
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
- 2 large eggs
- Cooking spray
- Topping:
- 1 1/2 cups miniature marshmallows
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 2 tablespoons chilled butter, cut into small pieces
- 1/2 cup chopped pecans, toasted
directions
- 1
Place potatoes in dutch oven, cover with water, bring to boil. Reduce heat and simmer 20 minutes. Drain and cool slightly. Place potatoes in large bowl, add half & half, 3/4 cup brown sugar, 1 teaspoon salt and vanilla. Beat at medium speed till smooth. Add eggs, beat well (mixture will be thin). Scrape mixture into 13x9 coated pan.
- 2
Prepare topping, sprinkle marshmallows over casserole. Lightly spoon flour into measuring cup, combine 1/4 cup brown sugar, 1/4 teaspoon salt in medium bowl, cut in butter till resembles coarse meal. Stir in pecans. Sprinkle over marshmallows. Bake at 375 degrees for 30 minutes.
Source: Kathy
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