Thursday, December 5, 2013

Sweet Potato Casserole with Marshmallow & Pecan-Streusel



This year we found our favorite sweet potato & marshmallow casserole recipe, courtesy of A Feast for the Eyes. To get the ultra gooey marshmallow topping, we used marshmallow fluff as opposed to a bag of mini marshmallows. 

Having tried the marshmallow fluff, I prefer it much much more than a bag of marshmallows. The fluff holds up to the heat and has a smooth consistency and nice flavor. Regular marshmallows tend to puff up, then deflate/dissolve, so the fluff overall was a big improvement.




Sweet Potato Casserole with Marshmallow & Pecan-Streusel
Makes 8-12 servings

Ingredients:

  • 4 whole medium sweet potatoes
  • 1/2 cup brown sugar
  • 1 cup whole milk 
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 large jar marshmallow fluff (I used two small/med jars)
  • For the topping:
  • 1/2 cup brown sugar
  • 1/2 cup pecans, finely chopped
  • 1/3 cup flour
  • 3 Tbsp. butter, melted

Directions:

1. Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking scrape out the flesh into a large bowl.

2. Add the brown sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a fork, mash them up a bit. You don’t want to be perfectly smooth.

3. In a separate bowl, add 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/3 cup flour and 3 Tbsp. melted butter. Use a fork to mix thoroughly.

4. Spread the sweet potato mixture into a lightly sprayed medium baking dish. Add marshmallow fluff, then sprinkle the crumb mixture over the top.

5. Bake in a 400-f degree oven for 30 minutes, or until golden brown.

Recipe from A Feast for the Eyes.


16 comments:

  1. I make a sweet potato pie with marshmallows, and hate when they disappear. I never thought to use fluff. The pecan streusel topping just puts it over the top...Pinning this!

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    1. Yeah I hate when they disappear as well, along with the texture the melted marshmallows has. The fluff is great, although a tad tricky to work with, but the payoff is worth it.

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  2. Oh wow, this looks good! It's so much like what Grandma Sanchez makes for Thanksgiving. Thanks for sharing on Recipe Sharing Monday! HUGS!

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  3. What wonderful flavors! what a wonderful dish! so perfect for breakfast.
    Zespri Kiwi fruit Nutritional Values

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  4. What is the flour for? Do we need to add it?

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  5. Can this be prepared ahead of time and baked (step 5) closer to meal time?

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    1. I think you could do that Cassie, it would just take longer to warm up since you are starting with cold sweet potatoes. So I would consider covering the dish if it gets overly browned. Keep an eye on it and cover if needed. :)

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  6. Could you use melted marshmallows instead of the fluff?

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  7. If I doubled the recipe should I increase cooking time?

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    Replies
    1. It might take a little bit longer but you should check on it at the called for time and see what you think.

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  8. I just made this for dinner and it is awesome! I have been vegetarian/vegan for over two years and I tend to fall into a root after a while. I think your blog has just save me from one. I feel like buying a bunch of sweet potatoes in my next visit to the farmers market!

    Mica
    Dallas Fertility Clinic

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  9. Can I substitute canned yams for the sweet potatoes, and do you know how many cans are equivalent to 4 sweet potatoes?

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    Replies
    1. Sarah - I think you could but I haven't tried it personally. You would have to mash the canned yams up, either by hand or by food processor. I haven't bought them canned before so I can't speak for how many cans equals 4 sweet potatoes. Google is your friend though, I would try searching for however many ounces = how many sweet potatoes and see what comes up. Good luck!

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