CANDIED PECAN SWEET POTATO CASSEROLE



Creamy candied pecan sweet potato casserole is easy to make and will leave your guests wanting more and begging for the recipe.

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 or heavy cream


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

Read Fried Macaroni and Cheese Bites Recipe

INSTRUCTIONS:

  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 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.
  4. 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!

Read The Original Recipe in Source (Thank You): lecremedelacrumb.com
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