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yams w pecans
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| CANDIED PECAN SWEET POTATO CASSEROLE SAVE PRINT PREP TIME 15 mins COOK TIME 5 hours TOTAL TIME 5 hours 15 mins Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows. Author: Tiffany Recipe type: Side Dish Cuisine: American Serves: 12-14 INGREDIENTS | |
| 5 pounds | sweet potatoes, peeled and cut into 2 inch pieces |
| 1 cup | water |
| 2 | eggs |
| 1 teaspoon | vanilla |
| ½ cup | butter, melted |
| 1 cup | brown sugar |
| 2-3 teaspoons | salt,, (or to taste) |
| ½ cup | milk |
| heavy cream, alternative | |
| topping | |
| ½ cup | brown sugar |
| ⅓ cup | flour |
| ⅓ cup | melted butter |
| 1 cup | chopped pecans,, (such as Diamond of California) |
| 3-4 cups mini | marshmallows |
Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
Spread potato mixture in the bottom of a greased 9x13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
NOTES
*Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!
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