CANDIED SWEET POTATO CASSEROLE Courtesy of lecremedelacrumb/2014/10/candied-pecan-sweet-potato-casserole.html Ingredients 5 pounds sweet potatoes, peeled and cut into 2 inch pieces 1 cup water 2 eggs 1 teaspoon vanilla 1/2 cup butter, melted 2-3 teaspoons salt (or to taste) 1/2 cup milk or heavy cream Topping 1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped pecans (such as Diamond of California) 3-4 cups mini marshmallows Instructions Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker. 2.Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I dont whip them for too long). 3.Spread potato mixture in the bottom of a greased 9x13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (its okay if potatoes arent completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized. 4.Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately. Notes Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!
Posted on: Thu, 06 Nov 2014 00:35:00 +0000
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