Pecan Sweet Potato Casserole
12
15 minutes
5 hours
Ingredients
- 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
- 1 cup water
- 2 Eggs
- 1 tsp. vanilla extract
- ½ cup butter, melted
- 1 cup brown sugar
- 2-3 tsp. salt (or to taste)
- ½ cup milk or heavy cream
Topping:
- ½ cup brown sugar
- ½ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans
- 3-4 cups mini marshmallows
Directions
Potatoes can be boiled, drained, and then mashed or cooked in a BLACK+DECKER® digital Slow Cookers. If using the slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
Preheat the BLACK+DECKER® Toaster Ovens to 375° F on the bake setting. Mash cooked sweet potatoes. Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
Spread potato mixture in the bottom of a greased 9x13 baking dish. In a bowl combine brown sugar, flour, 1/3 cup melted butter, and pecans and mix well with a spoon. Sprinkle mixture over potatoes.
Bake uncovered in toaster oven for 15-20 minutes, until pecans are caramelized.
Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.