Sweet Potato Casserole

Potatoes:
2 ¼ lbs sweet potatoes, peeled and chopped

1 cup half and half

¾ cup packed brown sugar – plus one extra scoop

1 tsp salt

2 tsps vanilla extract

2 large eggs

Cooking spray

Topping:
2 cups miniature marshmallows (or enough to cover all of sweet potatoes)

½ cup all purpose flour

¼ cup packed brown sugar – plus one extra heaping scoop

¼ tsp salt

2 Tbps chilled butter cut into small pieces

½ cup chopped pecans, toasted

Preheat oven to 375°

To prepare potatoes, place potatoes in a Dutch oven and cover with water

Bring to a boil

Reduce heat and simmer 20 mins or until very tender

Drain and cool slightly

Place potatoes in a large bowl

Add half and half, ¾ cup plus extra scoop of brown sugar, 1 tsp salt, and vanilla

Beat with a mixer at medium speed until smooth

Add eggs and beat well (mixture will be thin)

Scrape mixture into a 13x9” pan coated with cooking spray

To prepare topping, sprinkle marshmallows over top of casserole

Lightly spoon flour into a dry measuring cup; level with a knife

Combine flour, ¼ plus extra heaping scoop of brown sugar and ¼ tsp salt in a medium bowl

Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal

Stir in pecans and sprinkle over potato mixture and marshmallows

Bake at 375° for 30 mins or until golden brown

Yield: 16 servings

You can make the potatoes a day before, refrigerate and make topping next day.