Sweet Potato Casserole with Marshmallow & Pecan-Streusel

By Foodiewife

Sweet potatoes are baked, then scooped. The potatoes are then sweetened with some brown sugar, some vanilla, milk and eggs. Marshmallow creme is layered in between a topping of chopped pecan streusel.

Ingredients

• TOPPING:
• 4 whole medium sweet potatoes
• 1/2 cup brown sugar
• 1 cup whole milk, I used 2% and it worked out fine
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice, optional
• 1 jar marshmallow fluff, or creme
• 1 cup brown sugar
• 1 cup pecans, finely chopped
• 3/4 cups flour
• 3/4 stick unsalted butter, melted

Preparation

Step 1

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

Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt.

Add the pumpkin spice, if using.

With a potato masher, mash them up just enough, you don’t want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice.

Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined.

Note: You can easily make this a day or two ahead

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins.

If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe.

Bake in a 400°F oven for 30 minutes, or until golden brown.