Sweet Potato Casserole

Chef mariajane's Note:

A tasty way to serve sweet potato, I'm sure the kids will love it with the marshamllows!!

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 16

FOR THE POTATOES

• 2 ¼ lbs sweet potatoes , peeled and choped
• 1 cup half-and-half
• ¾ cup brown sugar , packed
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• cooking spray

FOR THE TOPPING

• 1 ½ cups miniature marshmallows
• ½ cup all-purpose flour
• ¼ cup brown sugar , packed
• ¼ teaspoon salt
• 2 tablespoons butter , chilled, cut into small pieces
• ½ cup pecans , toasted, chopped

Directions:

1. FOR THE POTATOES:.
2. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half and half, 3/4 cup sugar, 1 teaspoons salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13x9-inch baking dish coated with cooking spray.
3. FOR THE TOPPING:.
4. Sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoons salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375F for 30 minutes or unitl golden brown.