Sweet Potato Casserole

This recipe calls for baking the sweet potatoes rather than boiling them.  I preferred the texture of the potatoes in this recipe.  My niece who doesn't usually care for sweet potatoes went back for seconds.  So, I would say this recipe was a success. 

For the Sweet Potatoes:

6 medium to large sweet potatoes

2 large eggs

4 TBS butter

1/3 cup packed light brown sugar

1 tsp ground cinnamon

coarse salt and fresh cracked pepper to taste

For the Strusel:

1/3 cup flour

1/3 cup packed light brown sugar

3/4 cup roughly chopped pecans

4 TBS butter

1 cup mini marshmallows

Preheat oven to 375F.

Poke sweet potatoes with a fork then place them on a baking sheet lined with parchment paper or foil.  Bake at 375F for 60-70 minutes or until tender.

Remove the sweet potatoes and pull the skin off and discard.  Add the cooked insides to a large mixing bowl. Add the eggs, butter, brown sugar, cinnamon, salt and pepper to the bowl and mash with a hand masher or mixer until smooth.

Transfer the mashed sweet potatoes to a 9x13 casserole dish sprayed with non-stick spray.  Set aside.

In a separate large bowl, cut together the flour, brown sugar, pecans and butter until the butter is the size of rice.

Fold in the marshmallows and then evenly sprinkle the streusel over the mashed sweet potatoes, completely covering them.

Bake at 375F for 25-30 minutes or until the marshmallows are browned.  Enjoy!

Serves 10-12

Source:  Chef Billy Parisi - billyparisi.com

Kimberly