Sweet Potato Casserole With Marshmallow Pecan Streusel Recipes

Steps:

• Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don't want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined. Note: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400°F oven for 30 minutes, or until golden brown.

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.