Sweet potato casserole with pecan topping and marshmallows
Cooking Con Claudia · ♥ 5.3K likes · 157.2K views · 4 min video
Read about sweet potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 tbsp brown sugar
- ¼ cup all-purpose flour
- ¼ cup old-fashioned oats
- ¼ cup melted butter
- 3 lb sweet potatoes
Roast the cleaned sweet potatoes on a baking sheet for one to two hours depending on size, until soft; these took an hour and a half.
Cool a few minutes, peel, transfer to a bowl and mash; cool completely. The potatoes can be cooked the day before.
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla
- ¼ cup heavy cream
- ¼ cup melted butter
- 2 whole eggs
Add brown sugar, salt, cinnamon, vanilla, heavy cream, melted butter and eggs and whisk until well combined.
- butter
Butter a baking dish and spread the sweet potato mixture in evenly.
Into the buttered baking dish
- ¼ cup brown sugar
- ½ cup crushed pecans
- ½ tsp cinnamon
Mix brown sugar, all-purpose flour, oats, crushed pecans, cinnamon and melted butter for the topping and sprinkle evenly over.
Pecan topping
- marshmallows
Top with a good layer of marshmallows and bake another five to eight minutes until melted and toasty.