The only thing missing from this candied pecan sweet potato casserole to turn it fully into a dessert is a graham cracker crust.
Course: Dessert, Side Dish
Keyword: brown sugar, marshmallows, pecans, sweet potato casserole, sweet potatoes
Ingredients
Base Ingredients
5poundssweet potatoespeeled and cubed
2eggs
2teaspoonsvanilla
1/2cupbuttermelted
1cupbrown sugar
2teaspoonssalt
1/2cupmilk
Topping Ingredients
1/2cupbrown sugar
1/2cupflour
1/3cupbuttermelted
1cuppecanschopped
3cupsmini marshmallows
Instructions
Preheat the oven to 375. Butter a 9-by-13-inch baking dish, and set it aside.
Place the cubed sweet potatoes into a stock pot and just cover them with water. Bring to a boil and cook for about 12 to 15 minutes or until the potatoes are easily pierced with a fork.
Drain the potatoes and dump them back into your stock pot.
Mash them, and then stir in the eggs, vanilla, melted butter, brown sugar, salt and milk until everything is well combined.
Spread the potato mixture evenly into your prepared dish.
In a small bowl, create the topping by combining the brown sugar, flour, melted butter and pecans. Stir until they're well combined and sprinkle the mixture over top of the potatoes.
Bake uncovered for 15 to 20 minutes, until the topping is caramelized a bit.
Remove from the oven and spread the marshmallows over the top. Bake for another five minutes. (If your marshmallows aren't as browned as you like after five minutes, flip your oven over to the low broil setting and let the casserole cook under the broiler for a couple more minutes.)