Ingredients
- 5 sweet potatoes About 31/2 to 4 lbs.
- 2 large eggs Lightly beaten
- 1/4 cup milk
- 1/4 cup melted butter
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon Kosher salt
- 2 cups large marshmallows
- 2 cups mini marshmallows
- ½ cup chopped pecans
Equipment
- Fall Leaf Burnt Orange Oven Mitts and Pot Holders Set, Heat Resistant Non Slip
Method
- Peel the skin off the sweet potatoes and cut into slices for even cooking.
- Fill a large pot with enough water to cover all the sliced yams, bring to a boil and cook until tender, roughly 15-20 min.
- Drain water and mash yams until desired texture is achieved
- Let the yams cool for 15-20 min, then add the milk, butter, sugar, Kosher salt, cinnamon, and eggs into the bowl with the mashed sweet potatoes.
- Mix all ingredients until smooth.
- Pre-heat oven to 350 degrees.
- Pour the mix into a 9 x 13 inch oven safe dish, top with large and mini marshmallows in any pattern you like and chopped pecans.
- Once you have topped your sweet potato mixture with marshmallows, place in oven and cook for 25 min; you can add more time based on how browned you would like your marshmallows.
- Allow the casserole to cool for 5 - 10 minutes before serving.
Nutrition
Serving: 1gCalories: 392kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 316mgPotassium: 553mgFiber: 5gSugar: 38gVitamin A: 20293IUVitamin C: 3mgCalcium: 79mgIron: 1mg
Notes
See the post for more information, photos and tips.