Sweet Potato Casserole with Pecan Streusel - Potatoes

3 sweet potatoes, peeled and roughly chopped

8 Tablespoons butter, unsalted

¾ cup light brown sugar

¼ cup granulated sugar

3 eggs

1 pinch salt

½ teaspoon nutmeg

½ teaspoon ground cinnamon

½ cup flour

2 cups pecans

2 cups mini marshmallows

Preheat oven to 375 F. In a large pot of boiling salted water, add sweet potatoes and cook 15-18 minutes or until tender.

Drain the potatoes and put them in a bowl with 4 Tablespoons butter, ¼ cup brown sugar, granulated sugar, salt,  nutmeg, and cinnamon. Mash until smooth. Transfer mixture to 13-9 casserole dish, spread until even and set aside.

Add remaining 4 Tablespoons butter, brown sugar, flour and pecans to food processor and process on low speed until pecans are the size of rice.Sprinkle pecan mixture on top of potato mixture. Top with mini marshmallows. Bake for 30-35 minuted, or until top is browned.

Original Recipe