Ingredients

The following ingredients have 8 Servings
  • 3 large sweet potatoes, peeled and cubed
  • 1 tablespoon brown sugar
  • 1/4 – 1/2 teaspoon cinnamon
  • Pinch of coarse salt
  • 1 egg
  • 1/3 cup toasted pecan pieces
  • 1/3 cup mini marshmallows
  • Cinnamon and brown sugar for sprinkling

Instruction

  • Preheat oven to 400˚F.
  • Place cubed sweet potatoes in a large saucepan and fill halfway with water.
  • Cover pot and bring water to a boil. Cook until sweet potatoes are fork tender, about 10 minutes.
  • Drain potatoes and return to pot. Add brown sugar, cinnamon and salt.
  • Use an electric mixer to mash the sweet potatoes until smooth.
  • In a small bowl or cup, beat the egg thoroughly. While continuing to beat the sweet potatoes, slowly pour in the egg. Continue to beat for 1 minute, or until the sweet potato mixture is light and fluffy.
  • Transfer to a baking dish and lightly sprinkle with brown sugar and cinnamon. Top with pecan pieces and marshmallows.
  • Bake for 10 – 15 minutes or until marshmallows are toasted and eggs have fully set. Remove from oven and allow casserole to cool for about 10 minutes before serving.