Candied Pecan Sweet Potato Casserole
Ingredients
- 5 pounds sweet potatoes
- 1 cup water
- 2 eggs
- 1 tsp vanilla extract
- 1/2 c butter, melted
- 1 c brown sugar
- 2-3 tsp salt
- 1/2 c heavy cream
Topping
- 1/2 c brown sugar
- 1/2 c flour
- 1/3 c melted butter
- 1 c chopped pecans
- 3-4 cups mini marshmallows
Instructions:
Pre Heat oven 375
Slice skin around sweet potato around the center so it is easy to peel after cooked. Boil sweet potatoes until soft. Peel.
In a bowl combine potatoes, eggs, sugar, butter, vanilla, milk and salt. Beat with electric mixer. Can leave a little texture in potatoes.
Put in a greased 9x13 baking dish.
Make topping by mixing brown sugar, flour, melted butter and pecans. Then spread over potatoes. Bake uncovered for 15-20 mins. until pecans are caramelized.
Spread marshmallows evenly over pecan mixture. Return to oven for another 5 mins. or until marshmallows are puffy and lightly browned. Serve immediately.
*You can also sprinkle some coarse sea salt over the pecan layer to enhance that salty-sweet flavor combination.
