Sweet Potatoes With Pecan Crumb Topping
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
-
POTATOES
- 2 1⁄4 lbs sweet potatoes, peeled and chopped
- 1 cup half-and-half
- 3⁄4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
-
TOPPING
- 1 1⁄2 cups miniature marshmallows
- 1⁄4 teaspoon salt
- 1⁄2 cup flour
- 1⁄4 cup packed brown sugar
- 2 tablespoons chilled butter, cut into small pieces
- 1⁄2 cup pecans, chopped
directions
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.
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RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!