Candied Pecan Sweet Potato Casserole

  • 5 lb sweet potatoes, peeled and cut into 2 inch pieces
  • 1 cup water
  • 2 each eggs
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 2-3 teaspoon salt (or to taste)
  • 1/2 cup milk or heavy cream
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped Priester's pecans
  • 3-4 cup mini marshmallows

1. Potatoes can be boiled, drained, and then mashed or cooked in a slow cooker. If using 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. 2. Preheat oven to 375 degrees F. Mash cooked sweet potatoes. Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. 3. Spread potato mixture in the bottom of a greased 9 x 13 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 for 15-20 minutes until pecans are caramelized. 4. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.