I LOVE sweet potatoes, what about you? And when combined with butter and a little sugar they make for a delicious side dish on any Thanksgiving table. Topped with toasted marshmallows, this is one of my favorite recipes, and coming to you from the Family Favorite Casserole book that will be published in May of 2017 by St. Martin's Griffin!
And did you know that marshmallows have magical invisibility powers? The reason we wait until the very end of the baking time to add marshmallows to a casserole is that if they’re baked slightly over the toasted browning phase, they will disappear! Yes, vanish. There is a minute or so when they are perfectly golden brown, and if you miss that minute–poof!–the ooey-gooey marshmallows explode. This isn’t a bad thing; they will coat the top of these delicious sweet potatoes either way. But try it for yourself and see what you think!
6 sweet potatoes
1 cup granulated sugar
8 tablespoons butter, melted
½ cup milk
2 large eggs
1 cup brown sugar
1 cup pecans, chopped
½ cup all-purpose flour
4 tablespoons butter, melted
1–2 cups mini marshmallows
Preheat the oven to 425ºF and pierce the sweet potatoes with a fork and bake until tender, about 45 minutes. Remove the potatoes and lower the oven temperature to 350ºF.
Meanwhile, combine the topping ingredients in a small bowl.
Peel the potatoes and mash them with the sugar, butter, milk, and eggs. Pour the mixture into a 9-inch pie plate. Sprinkle the topping over the potatoes and bake for 20 minutes. Remove from the oven and add the marshmallows. Add at least 1 cup and up to 2 cups depending on how sweet you want the casserole to be. Bake for an additional 10 minutes. Serve.