The Pioneer Woman Tasty Kitchen
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Sweet Potato Casserole

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Level: Easy

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Description

Do you prefer to have a sweet potato casserole with a marshmallow topping or a nut topping? Why choose? Have both and enjoy.

Ingredients

  • 4 pounds Sweet Potatoes
  • ½ cups Evaporated Milk
  • ½ cups Sugar
  • 6 Tablespoons Butter, Melted, Divided Use
  • 1-½ teaspoon Vanilla Extract
  • ½ teaspoons Salt
  • ½ teaspoons All Spice, Apple Pie Spice, Or Pumpkin Pie Spice
  • 2  Eggs (large)
  • ¾ cups Pecans Or Walnuts, Chopped
  • ½ cups Light Brown Sugar
  • 3 Tablespoons All-purpose Flour
  • 2 cups Mini Marshmallows

Preparation

1. Heat oven to 400°F. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

2. Reduce oven temperature to 350°F. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Mix to combine. Transfer to a 2-quart oval baking dish.

3. In a food processor or a small bowl, combine the nuts, brown sugar, flour, and remaining 2 tablespoons of butter until coarsely ground. Crumble the mixture over half of the casserole; top the other half with marshmallows. Bake at 350°F until marshmallows are golden brown, about 30 minutes.

Note: with the dish I used, I ended up covering 2/3 of the dish with the pecan topping and about 1/3 of the dish with marshmallows.

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