Ingredients
Sweet Potato Filling
- 3.5 lbs sweet potatoes, peeled (about 4–5 large)
- 3/4 stick butter (6 tbsp), melted
- 2 eggs, whisked
- 1/2 cup brown sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Topping:
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 stick butter (6 tbsp), melted
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350F and grease a 9 x 11 casserole dish.
- Peel and chop sweet potatoes into large chunks.
- Heat a large pot of water and bring to a boil. Add sweet potato chunks and cook 22-25 minutes or until fork tender. Drain and let cool 15 minutes.
- While potatoes are cooling, make topping. Mix together brown sugar, pecans, flour, cinnamon, and salt. Add in melted butter and stir until combined. Add in marshmallows and mix up.
- Mash sweet potatoes using a potato masher until mostly smooth. Add butter to the sweet potatoes and continue to mash. Stir in whisked eggs, brown sugar, salt, cinnamon, and nutmeg.
- Pour sweet potato mixture into prepared casserole dish. Evenly top with crumble topping.
- Bake uncovered for 35-40 minutes, and if marshmallows begin to brown too much, loosely cover with aluminum foil spray with non-stick spray.
- Let cool 10 minutes before serving.
Category: holiday, side dish, casseroleMethod: ovenCuisine: AmericanDiet: Gluten Free