Ingredients Produce 3 lbs: Sweet potatoes Refrigerated 2: Eggs, large Baking & Spices 5/8 cup: Brown sugar 1 cup: Brown sugar, packed 4 tsp: Cinnamon 1 1/8 cup: Flour 1 tsp: Nutmeg 1/2 tsp: Salt 1 tsp: Vanilla extract Nuts & Seeds 1 cup: Pecans 1 cup: Pecans, toasted and chopped Dairy 7/8 cup: Butter, unsalted 1/2 cup: Milk Desserts 1 1/2 cup: Marshmallows, mini
Instructions
- Preheat oven to 375 degrees F. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
- Place the sweet potatoes in a pot with the cold water. Bring to a boil then cover and reduce heat. The sweet potatoes will become tender with the steam. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.
- Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Mix until all is well combined.
- Add the sweet potato mixture evenly into the casserole dish. Top with remaining pecans and mini marshmallows, if using. Bake for 15 minutes or until marshmallows are toasted. Remove from oven.
Enjoy
0 Commentaires