Thanksgiving part 2 and Sweet Potato Casserole

A few more sweet memories from Eloise’s first Thanksgiving.

Sweet Potato Casserole

Ingredients For the casserole

• 2 pounds sweet potatoes cleaned

• 4 tablespoons melted butter

• 1/4 cup milk

• 1/4 cup packed brown sugar

• 2 tablespoons maple syrup

• 1 teaspoon cinnamon

• 1 egg

• 1 teaspoon vanilla

• cooking spray

For the topping

• 1/2 cup packed brown sugar

• 1/2 cup flour (substitute GF flour, if desired)

• 4 tablespoons melted butter

• 1/4 cup chopped pecans

• 1 cup miniature marshmallows

Directions

• Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
• Bake the potatoes until tender, 45 minutes to an hour.
• When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
• Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
• Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
• Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
• Spread the sweet potato mixture evenly in the pan.
• In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
• Bake for 25-30 minutes or until topping has lightly browned.
• Remove from oven, sprinkle the marshmallows over the top then return to the oven.
• Bake for an additional 3-5 or until marshmallows are just melted.
• Serve immediately.

https://www.dinneratthezoo.com/sweet-potato-casserole-with-marshmallows/