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Sweet Potato Casserole with Marshmallow & Pecan-Streusel
Sweet Potato Casserole with Marshmallow & Pecan-Streusel
- Recipe Submitted by Rosemary on 11/24/2014
Category: Casseroles, Potatoes
Ingredients List
- 4 whole medium sweet potatoes
- 1/2 cup brown sugar
- 1 cup whole milk
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 large jar marshmallow fluff (I used two small/med jars)
- For the topping:
- 1/2 cup brown sugar
- 1/2 cup pecans, finely chopped
- 1/3 cup flour
- 3 Tbsp. butter, melted
Directions
1. Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking scrape out the flesh into a large bowl.
2. Add the brown sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a fork, mash them up a bit. You don”™t want to be perfectly smooth.
3. In a separate bowl, add 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/3 cup flour and 3 Tbsp. melted butter. Use a fork to mix thoroughly.
4. Spread the sweet potato mixture into a lightly sprayed medium baking dish. Add marshmallow fluff, then sprinkle the crumb mixture over the top.
5. Bake in a 400-f degree oven for 30 minutes, or until golden brown.
2. Add the brown sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a fork, mash them up a bit. You don”™t want to be perfectly smooth.
3. In a separate bowl, add 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/3 cup flour and 3 Tbsp. melted butter. Use a fork to mix thoroughly.
4. Spread the sweet potato mixture into a lightly sprayed medium baking dish. Add marshmallow fluff, then sprinkle the crumb mixture over the top.
5. Bake in a 400-f degree oven for 30 minutes, or until golden brown.
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