By: Hannah Daidone
Instructions:
Peel and chop the sweet potatoes into large chunks and boil them until fork-tender. Drain and mash them, then stir in melted butter, brown sugar, salt, cinnamon, vanilla extract and nutmeg until smooth and well-combined. In a separate bowl mix together melted butter, brown sugar, flour, salt and chopped pecans to form the topping. Grease a 9×13-inch baking dish, spread the sweet potato mixture evenly in the dish, then sprinkle the pecan topping evenly over it. Finally, add the mini-marshmallows in a single layer on top and bake at 350 °F for about 25–35 minutes, or until the casserole is bubbly, and the marshmallows are golden brown (watch near the end so they don’t burn).
Ingredients:
For the sweet potato filling:
· 4 large, sweet potatoes, peeled and chopped into large chunks (about 9 cups)
· ½ cup unsalted butter, melted
· 1 cup brown sugar
· ½ teaspoon salt
· ½ teaspoon cinnamon
· 1 teaspoon vanilla extract
· ¼ teaspoon nutmeg
For the pecan topping:
· 4 tablespoons unsalted butter, melted
· ⅓ cup brown sugar
· 2 tablespoons all-purpose flour
· ½ teaspoon salt
· 1¼ cups finely chopped pecan pieces
For the marshmallow layer:
· 10 oz mini marshmallows
