Sweet Potato Casserole
4 good-sized (about 3 pounds) sweet potatoes or red yams, scrubbed clean
1/4 cup granulated sugar
4 Tablespoons (2-ounces) unsalted butter, melted
2 extra large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/3 cup milk
1/2 teaspoon kosher salt
2 cups mini-marshmallows
3 Tablespoons (1 1/2 ounces) unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup unbleached all-purpose flour
1/2 cup chopped pecans
Pinch of kosher salt
Preheat the oven to 400º F. Line a rimmed baking sheet with foil. Place the sweet potatoes on the baking sheet and bake until soft, about 45-60 minutes. (The potatoes will ooze some syrup.) Allow the potatoes to cool to the touch. Once cool, peel the potatoes and force the flesh through a ricer. (This removes the strings and makes for a fluffy and smooth texture.)
In a large bowl beat together the mashed sweet potatoes, sugar, butter, eggs, vanilla, milk, and salt using a hand-held mixer. Place the mixture in a 7- x 11-inch baking dish or 2-quart casserole.
Preheat the oven to 350º F.
For the Topping
Sprinkle the mini marshmallows over half of the sweet potatoes. In a small bowl, mix together the butter, brown sugar, flour, pecans, and salt. Sprinkle over the other half of the sweet potatoes.
Bake for 25 minutes or until the pecan topping is browned and the marshmallows are toasted. Enjoy!
Printed from thegaleygourmet.net