Thanksgiving

 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.