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Sweet Potato Casserole

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Ingredients
  

  • 6 medium-size sweet potatoes
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ⅓ cup whole milk
  • ½ cup butter or margarine
  • ⅓ cup brown sugar, firmly packed
  • ⅓ cup pecans, finely chopped
  • 2 tbsp. all-purpose flour
  • 2 tbsp. butter or margarine
  • ½ tsp. nutmeg
  • 1 10.5-ounce package miniature marshmallows, optional

Instructions
 

  • In a large pot, cook sweet potatoes, in boiling water, 45 minutes to 1 hour or until tender.
  • Let cool to touch; peel and mash.
  • Pre-heat the oven to 350°F.
  • In the bowl of an electric mixer, combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter.
  • Beat, at medium speed, until smooth.
  • Spoon into a lightly greased 12-inch x 8-inch x 2-inch baking dish.
  • In a small bowl, combine brown sugar, pecans, flour, 2 tbsp. butter and nutmeg; mix well to combine.
  • Sprinkle mixture over casserole; add miniature marshmallows as last layer, if using.
  • Place in the pre-heated oven and bake for 30 minutes or until marshmallows are puffed and golden brown.

Notes

Instead of using fresh sweet potatoes, I generally use two 40-ounce cans of yams; there is no difference in the quality nor taste of the Sweet Potato Casserole.