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.