Sweet Potato Casserole with Pecan Crumble and Marshmallows

What you need

• 1.8 kg (4 lb) sweet potatoes, peeled
• salt, a pinch for the filling, plus more for the water, to taste
• 2 large eggs
• 100 g (1/2 cup) granulated sugar
• 115 g (1 stick) unsalted butter, 75 g melted for the filling, 40 g cold and diced for the topping
• 60 ml (1/4 cup) whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 130 g (2/3 cup) light brown sugar, packed
• 40 g (1/3 cup) all-purpose flour
• 100 g (1 cup) pecans, coarsely chopped
• 100 g (2 cups) mini marshmallows

Method

Restated from the original video

1. 1

   Cut the sweet potatoes into 3 cm (1 in) chunks.

2. 2

   Put them in a large pot, cover with cold salted water and boil until a fork slides in easily, 12-15 min.

3. 3

   Drain well and leave in the colander for 5 min to steam dry, then mash until smooth.

4. 4

   Heat the oven to 175 °C (350 °F) and butter a 23 x 33 cm (9 x 13 in) baking dish.

5. 5

   Whisk the eggs, granulated sugar, 75 g of melted butter, milk, vanilla, cinnamon and a pinch of salt in a bowl.

6. 6

   Stir the egg mixture into the mash until evenly blended, then spread it in the dish.

7. 7

   For the topping, mix the brown sugar and flour, then rub in the remaining cold butter with your fingertips until it looks like coarse crumbs.

8. 8

   Stir the pecans into the crumbs and scatter them evenly over the sweet potatoes.

9. 9

   Bake uncovered until the filling is hot and slightly risen at the edges, 30 min.

10. 10

    Scatter the marshmallows over the top and bake until they swell and turn golden in spots, 8-10 min.

11. 11

    Let the casserole stand for 10 min before serving.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.