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Sweet Potato Casserole

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"To me, the ubiquitous sweet potato casserole with marshmallows on top is not an essential part of a holiday meal. However, I made this for my daughter's in-laws from the U.K. for their first Thanksgiving experience and it's been a hit ever since."

List of Ingredients

â—¦ 3 large sweet potatoes (about 1 ½ pounds total)
â—¦ ½ cup whole milk
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ 1 large egg
â—¦ 1 teaspoon vanilla extract

Topping:
â—¦ 1 cup coarsely chopped pecans
â—¦ ¼ cup packed light brown sugar
â—¦ ¼ cup all-purpose flour
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ Marshmallows (optional)


Recipe

Preheat the oven to 350° F. Line a baking sheet with parchment paper. Place the sweet potatoes on the prepared sheet and bake, in their skins, for about 1 hour. Set aside to cool slightly. Leave the oven on.

Peel the skins from the sweet potato and place the flesh in a large bowl with the milk, melted butter, egg, and vanilla and mash to combine. Transfer the mixture to a 9-inch greased baking dish.

To make the topping:
In a bowl, mix together the pecans, brown sugar, flour, and melted butter. Sprinkle the mixture over the sweet potatoes and bake for 45 minutes, or until golden. If topping with marshmallows (as many as you like), add them for the last 5 to 10 minutes of baking time and bake until golden.

Serves 8 to 10