Stock photo/Terry Klippenstein

CANDIED PECAN SWEET POTATO CASSEROLE


INGREDIENTS
2 1/2 pounds sweet potatoes, peeled and cut into 2 inch pieces
1/2 cup water
1 egg
1/2 teaspoon vanilla
1/4 cup butter, melted
1/2 cup brown sugar
1-2 teaspoons salt (or to taste)
1/4 cup milk or heavy cream


Topping:
1/4 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1/2 cup chopped pecans
1/2-2 cups mini marshmallows


INSTRUCTIONS
Potatoes can be boiled, drained, and then mashed.
Preheat oven to 375. Add eggs, vanilla, 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, melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered). Bake uncovered 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.


NOTES
*Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!