Thursday, 17 November 2011
Sweet Potatoes Pecan and Marshmallow Casserole
This recipe is one of the most traditional American Thanksgiving recipes…I will warn you this is not one for the hips but it sure is tasty…
4 cups of mashed sweet potatoes (this is about 1 kilograms of raw sweet potatoes)
1 cup of brown sugar
2 eggs (lightly beaten)
1 teaspoon of vanilla
½ cup of whole milk
½ cup of melted unsalted butter
Ingredients for the topping:
½ cup of brown sugar
1/3 cup of flour
1/3 cup of melted butter
1 cup of chopped pecans and some whole
10 large white marshmallows, cut into 4’s (or half a cup of the mini marshmallows)
Boil the sweet potatoes until soft, drain and mash. Combine the sweet potatoes with brown sugar, 2 eggs, vanilla, milk and unsalted butter...mix it all together evenly.
I let it sit in the fridge for about 30 minutes or even overnight so that the flavors set but also because I like to prep the day before.
In a casserole (greased lightly with butter) that is no more than 5 centimeters deep spread the sweet potatoes evenly.
Then mix all the remaining ingredients (except for the marshmallows)...
Mix: flour, brown sugar, butter and pecans. Then sprinkle the mix of nuts on top of the mashed sweet potatoes. Add the cut marshmallows or the ½ a cup of mini white ones over...you don’t have to cover the whole pan just add the marshmallows here and there.
Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes until hot and the marshmallows have browned.