I love sweet potatoes. It is one of those things that has to be at my holiday table. I have a tried and true but it has a streusel topping that has nuts. C has a sensitivity to tree nuts and I wanted him to eat it and not worry about the nuts this recipe just has nuts in the topping with can be put on part. This recipe made a self-proclaimed sweet potato hater ask for seconds - yay!
Sweet Potato Casserole
4 pounds sweet potatoes
1 cup evaporated milk
1/2 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
3/4 cup miniature marshmallows
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon salt
1 tablespoon chilled butter, cut into pieces
1/4 - 1/2 cup chopped pecans, toasted
Preheat oven to 425º. Wash sweet potatoes and pierce with a fork On a foil lined baking sheet, bake sweet potatoes for about an hour. Turn once while baking. Depending on the size of your potatoes, start checking about 45 minutes. They are done when a fork or knife is inserted easily.
Peel potaotes, and place into a large bowl. You should be able to do this with your hands. Add evaporated milk, 1/2 cup brown sugar, 1 teaspoon salt and vanilla. Beat with a mixer until smooth. Add eggs; beat well. Scrape mixture into an 11x7-inch baking dish coated with cooking spray.
Sprinkle marshmallows over top of casserole. Combine topping ingredients, flour through salt, in a small bowl. Cut butter in with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows. Bake at 375º for 30 minutes or until golden brown.
I sprinkled the pecans on half the casserole, then sprinkle the remaining topping over the whole casserole.
You can also bake this in a 13x9-inch casserole and double the topping ingredients.
To toast the nuts: put nuts in a small pan over medium heat. Stir frequently, being careful not to let the nuts burn. The nuts will get a nice brown color and smell nutty.