Ingredients
The following ingredients have 4 Servings
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, very soft
- 1 cup pecans, chopped
- 2 tablespoons butter
- 10 regular-sized marshmallows
- 5 medium sweet potatoes
- vegetable or canola oil
- 1/2 cup white sugar
- 2 eggs, beaten
- 1 5- ounce can evaporated milk
- 1/4 cup butter, very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instruction
- Preheat oven to 400F.
- Rub each potato with a small amount of oil. Pierce each potato several times with a fork. Place on sheet pan lined with foil. Roast potatoes for approximately one hour or until soft (time depends on size of potatoes). Remove from oven and set aside until cool enough to handle.
- Remove skins from potatoes and discard. Place potatoes in medium-sized bowl then add sugar, eggs, evaporated milk, butter, vanilla extract and salt. Use a hand mixer to thoroughly whip. Pour into greased baking dish, leveling top.
- Make the topping: Mix together flour and sugar in small bowl. Cut in butter with a fork until only small pea-sized clumps remain. Stir in pecans. Spread topping over sweet potato mixture, covering casserole completely.
- Bake for 30 minutes or until heated through and topping is lightly browned.
- Melt marshmallows and butter in a saucepan until smooth. CAREFULLY place marshmallow mixture into a resealable plastic bag coated with cooking spray on the inside (CAREFUL!! MIXTURE WILL BE VERY HOT!!). Using a hot pad to protect your hands, snip one corner off of the bag and drizzle mixture over pecan topping.
- Serve immediately.
