Ingredients
2½ lb sweet potatoes, washed
¾ cup brown sugar
⅓ cup pecans, roasted and chopped
¼ oz unsalted butter, at room temperature
2 eggs
1½ tsp salt
1 tsp vanilla extract
¼ tsp ground cinnamon
1½ cups mini marshmallows
cooking spray
¼ cup all-purpose flour
4½ tbsp brown sugar
3 tbsp unsalted butter
¼ cup old-fashioned rolled oats
¼ tsp ground cinnamon
1 tbsp chocolate sauce, for the entire casserole
Preparation
Preheat the oven to 375 degrees F. Grease a baking casserole of your choice with cooking spray.
Pierce all around the skin of the sweet potatoes and place these onto your baking sheet.
Roast until potatoes are tender, roughly 45 minutes.
Set aside to cool down until just warm enough to handle, then peel and discard the skins. Mash the potatoes either using a ricer or a whisk.
In the same mixing bowl with the potatoes, add the melted butter, eggs, brown sugar, vanilla extract, salt, nuts, and cinnamon. Mix until fully combined.
Transfer your sweet potato mixture onto your greased baking dish and spread out evenly.
Sprinkle marshmallows to cover the top.
Combine the butter, flour, brown sugar, oats, and cinnamon. Mix until well-combined.
Sprinkle the mixture on top of sweet potato and marshmallows.
Bake for 20 to 25 min until the streusel is crisp and marshmallows are golden brown.
Serve a warm slice of this sweet potato casserole and enjoy! For a sweeter kick, you may drizzle chocolate sauce on top.
