Post by Loupy on Oct 31, 2018 15:12:39 GMT -7
Sweet Potato Casserole with Marshmallows & Pecans
From: David @ www.qvc.com/SweetPotatoCasseroleWithMarshmallowsAndPecans.content.html?
I can't imagine Thanksgiving without this classic side. I add both marshmallows and a sweet oat-nut topping, which gives the dish a perfect crunch.
Serves: 8-10
Ingredients:
Potato Filling:
6 lbs (about 12 medium-sized) sweet potatoes
6 Tbsp butter
1-1/2 tsp salt
3/4 tsp black pepper
3/4 cup heavy cream
3 eggs, lightly beaten
Topping:
1-1/2 cups mini marshmallows
1/2 cup flour
1/2 cup rolled oats
1/2 cup light brown sugar
1/2 cup chopped pecans
1-1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
5 Tbsp unsalted butter, cubed and cold
Preparation:
Preheat the oven to 350°F.
Place the potatoes in a baking dish and cover with aluminum foil.
Bake until you can smoothly insert a toothpick into each potato, about 1-1/2 hours.
Remove the foil and let the potatoes cool for about 30 minutes.
After the potatoes have cooled, remove the skins and place the flesh in a food processor.
Add the butter, salt, pepper, heavy cream, and eggs.
Process until smooth.
Spread the mixture into a 9" x 13" casserole dish.
Sprinkle marshmallows over the surface.
For the topping, combine the flour, oats, brown sugar, pecans, cinnamon, nutmeg, and salt in a medium-sized bowl.
Cut the butter into mixture until crumbly.
Sprinkle the topping over the marshmallows and sweet potatoes.
Bake for 50–55 minutes, or until the topping is golden brown.
From: David @ www.qvc.com/SweetPotatoCasseroleWithMarshmallowsAndPecans.content.html?
I can't imagine Thanksgiving without this classic side. I add both marshmallows and a sweet oat-nut topping, which gives the dish a perfect crunch.
Serves: 8-10
Ingredients:
Potato Filling:
6 lbs (about 12 medium-sized) sweet potatoes
6 Tbsp butter
1-1/2 tsp salt
3/4 tsp black pepper
3/4 cup heavy cream
3 eggs, lightly beaten
Topping:
1-1/2 cups mini marshmallows
1/2 cup flour
1/2 cup rolled oats
1/2 cup light brown sugar
1/2 cup chopped pecans
1-1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
5 Tbsp unsalted butter, cubed and cold
Preparation:
Preheat the oven to 350°F.
Place the potatoes in a baking dish and cover with aluminum foil.
Bake until you can smoothly insert a toothpick into each potato, about 1-1/2 hours.
Remove the foil and let the potatoes cool for about 30 minutes.
After the potatoes have cooled, remove the skins and place the flesh in a food processor.
Add the butter, salt, pepper, heavy cream, and eggs.
Process until smooth.
Spread the mixture into a 9" x 13" casserole dish.
Sprinkle marshmallows over the surface.
For the topping, combine the flour, oats, brown sugar, pecans, cinnamon, nutmeg, and salt in a medium-sized bowl.
Cut the butter into mixture until crumbly.
Sprinkle the topping over the marshmallows and sweet potatoes.
Bake for 50–55 minutes, or until the topping is golden brown.
