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Candied Pecan Sweet Potato Casserole

Candied Pecan Sweet Potato Casserole

  • 15 minutes
  • 13 ingredients
  • Pecans
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • 5 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 2-3 teaspoons salt (or to taste)
  • 1/2 cup milk or heavy cream
  • For the topping
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup Diamond of California® chopped pecans
  • 3-4 cups mini marshmallows

The Steps

  1. 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.
  2. 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).
  3. Spread potato mixture in the bottom of a greased 9×13 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.
  4. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB

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