Family members who didn’t like sweet potatoes are now fans. Don’t miss out on this dish at your next potluck or holiday gathering. GOOD TO KNOW: This traditional casserole topped with gooey marshmallows and crunchy pecans gets trimmed down just in time for the holidays. Using half-and-half instead of butter adds a touch of creamy richness with just one-third the fat and less than half the calories of butter.
Ingredients: [‘sweet potatoes’, ‘half-and-half’, ‘brown sugar’, ‘salt’, ‘vanilla extract’, ‘eggs’, ‘cooking spray’, ‘miniature marshmallows’, ‘all-purpose flour’, ‘brown sugar’, ‘salt’, ‘butter’, ‘pecans’]
Quantity of Ingredients: [“”,”2 1/4 lbs sweet potatoes, peeled and chopped “,”1 cup half-and-half”,”3/4 cup packed brown sugar”,”1 teaspoon salt”,”2 teaspoons vanilla extract”,”2 large eggs”,” cooking spray”,””,”1 1/2 cups miniature marshmallows”,”1/2 cup all-purpose flour (about 2 1/4 ounces)”,”1/4 cup packed brown sugar”,”1/4 teaspoon salt”,”2 tablespoons chilled butter, cut into small slices “,”1/2 cup chopped pecans, toasted “]
Number of Servings: 16
Steps: [‘Preheat oven to 375°F.’, ‘To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.’, ‘Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with mixter at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13×9-inch baking dish coated with cooking spray.’, ‘To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level wit a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.’]