Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows.
5 pounds sweet potatoes, peeled and cut into 2 inch pieces
1 cup water
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup brown sugar
2-3 teaspoons salt (or to taste)
1/2 cup milk or heavy cream
1/2 cup brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup chopped pecans (such as Diamond of California)
3-4 cups mini marshmallows
Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don’t whip them for too long).
Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl combine brown sugar, flour, 1/3 cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it’s okay if potatoes aren’t completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.