Thursday, 26 November 2015

Sweet Potato Casserole Supreme

4 lbs. sweet potatoes
1.5 cups sugar
1 cup milk
2 eggs
1.5 tsp. pumpkin pie spice
1 tsp. vanilla
1.5 tsp. kosher salt 
8 tbsp. softened butter, divided
1 cup chopped pecans, toasted 
1/2 cup brown sugar
1/2 cup flour 
10.5 oz mini marshmallows 

Peel and dice sweet potatoes. Cover sweet potatoes in a large pot with cold water. Boil for 25 minutes until very tender. 

Drain and mash sweet potatoes. Add 4 tbsp. softened butter and stir until melted. Add sugar, eggs, pumpkin pie spice, vanilla, salt and milk. Combine well. 

In a separate bowl combine brown sugar and flour. Cut in remaining 4 tbsp. softened butter until fully incorporated. Add pecans and combine. 

Fold pecan mixture into sweet potato mixture. 

Spread in a 9x13 baking dish that has been sprayed with non stick cooking spray. 

Bake at 350 degrees for 30 minutes. Remove and top with marshmallows. Return to oven and bake for another 15-20 minutes until marshmallows are lightly browned. 

Serve hot. 

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