Close
Tweet
Ingredients
| sweet potatoes: 2.25 lbs (peeled and chopped) |
| half and half cream: 1 cup |
| light brown sugar (packed): 3/4 cup |
| salt: 1 tsp |
| vanilla extract: 2 tsp |
| eggs: 2 |
| miniature marshmallows: 1 1/2 cups |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| salted butter: 2 Tbl (chilled//cut into small pieces) |
| pecans: 1/2 cup (chopped) |
Sweet Potatoes With Pecan Crumb Topping
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.