Sweet Potato Casserole

This is one of the, if not the, ultimate sweet potato dishes. It is arguable as to whether it is a side dish or a dessert. Whatever it is, it's delicious.
  • 6 medium-size sweet potatoes
  • 1-1/2 cup packed brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/3 cup half-and-half or whole milk
  • 1/2 cup melted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold butter
  • 1 cup chopped pecans
  • Marshmallows (optional)
Preheat oven to 350°F.

Cook the sweet potatoes in boiling water for 30 to 45 minutes until they are tender and can be pierced easily with a fork. Allow to cool, then peel and mash.

Combine the mashed sweet potatoes with 1/2 cup of the brown sugar, the eggs, vanilla, half-and-half and melted butter. Beat with an electric mixer until smooth. Spread evenly in a buttered 9x13-inch baking dish.

Combine the remaining 1 cup of brown sugar with the flour, and cut in the 1/4 cup cold butter with a pastry blender until mixture is crumbly. Toss mixture with chopped pecans, and sprinkle evenly over top of casserole.

Bake for 30 to 35 minutes, adding the marshmallows after 20 minutes.

Makes 8 to 10 servings.

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