Yield: Serves 8 to 10 | Prep Time: 1 hour | Cook Time: 1 hour 15 minutes
Did you know that marshmallows have magical invisibility powers? The reason we wait until the very end of the baking time to add marshmallows to a casserole is that if they’re baked slightly over the toasted browning phase, they will disappear! Yes, vanish. There is a minute or so when they are perfectly golden brown, and if you miss that minute—poof!—the ooey-gooey marshmallows explode. This isn’t a bad thing; they will coat the top of these delicious sweet potatoes either way. But try it for yourself and see what you think.
INGREDIENTS
6 sweet potatoes
1 cup granulated sugar
4 tablespoons unsalted butter, melted
½ cup whole milk
2 large eggs
Streusel Topping
1 cup light brown sugar
1 cup pecans, chopped
½ cup all-purpose flour
4 tablespoons unsalted butter, melted
1 to 2 cups mini marshmallows
DIRECTIONS
1. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Pierce the sweet potatoes with a fork, place them on the baking sheet, and bake until tender, about 45 minutes. Remove the potatoes and lower the oven temperature to 350°F.
2. Meanwhile, combine all the topping ingredients except for the marshmallows in a small bowl.
3. Peel the potatoes and mash them with the sugar, 4 tablespoons butter, milk, and eggs. Pour the mixture into a 9-inch pie plate. Sprinkle the topping over the potatoes and bake for 20 minutes. Remove from the oven and add the marshmallows. Add at least 1 cup and up to 2 cups depending on how sweet you want the casserole to be. Bake for an additional 10 minutes. Serve.