Sweet Potato Casserole

• We’ve served our version of Saveur’s sweet potato casserole on two occasions, and on both the casserole dish has been scraped clean by our guests.  If you like sweet potatoes, or even if you think you don’t, we highly recommend giving this recipe a try. (Seriously, Zach would eat this everyday if he could)

• Potatoes:
• 4 pounds sweet potatoes
• 3/4 cup evaporated milk
• 1/2 cup sugar
• 4 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground allspice
• 2 beaten eggs
• 
  
• Topping:
• 3/4 cup pecans
• 1/2 cup light brown sugar
• 3 tablespoons flour
• 2 tablespoons melted unsalted butter
• Mini marshmallows

• 1. Heat oven to 400 degrees. Place peeled and roughly quartered sweet potatoes on a parchment paper-lined baking sheet; bake until soft. Let cool. Reduce oven temperature to 350 degrees.
  2. Mash potatoes in a bowl. Whisk in 3/4 cup evaporated milk, 1/2 cup sugar, 4 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 1/2 teaspoon Kosher salt, 1/2 teaspoon ground allspice, and 2 beaten eggs.
  3. Transfer to a 2-qt oval baking dish. In a food processor (We use a Ziploc bag and a heavy spoon for this part in lieu of a processor) pulse together 3/4 cup pecans, 1/2 cup light brown sugar, 3 tablespoons flour, and 2 tablespoons melted unsalted butter until coarsely ground.
  4. Crumble pecan mixture over half of casserole; top other half with 2 cups mini marshmallows. Bake until marshmallows are golden brown, about 30 minutes.
  

  Makes 10 servings.