Sweet Potato Casserole

Sweet-Potato-Casserole-1

by: Matt Zentz

I made this for our Thanksgiving Day feast, my first time ever making sweet potato casserole, and it was a big hit. My English sister-in-law had never heard of it and was quite curious. She gave it two thumbs up but wondered why it wasn't a dessert.

The original doesn't have marshmallows, but I added them after consulting with the family. They all agreed it needed the sweet, fluffy treats.

Servings: 15
Prep Time: 30 m
Cook Time: 30-45 m

Ingredients

  • 4-5 large sweet potatoes (orange yams)
  • 3 large eggs
  • 1/2 cup evaporated milk , or substitute cream, or half and half
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter , melted

For the topping:*

  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 cup pecans , chopped
  • 1 1/2 cups miniature marshmallows

Directions

  1. Cook Potatoes: Place the sweet potatoes in a large pot.  Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer.  Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.
     
  2. Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down.  Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.
     
  3. Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.
     
  4. Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.
     
  5. Spread the mini-marshmallows evenly across the top
     
  6. Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over marshmallows and sweet potato mixture. 
     
  7. Bake at 350 degrees F for 35-40 minutes.
     
  8. Store leftovers in the refrigerator for 4-5 days.

Source

https://tastesbetterfromscratch.com/sweet-potato-casserole/