Sweet Potato Marshmallow and Pecan Casserole Recipe

Recipe by: Chef John V.

History: A recipe that kids of all ages love!

Description:  Mashed Sweet Potatoes baked with sugar, cream marshmallows and toasted pecans

Preparation time: about 45 minutes

Serves: 6-8

3 medium size sweet potatoes (about 3x5 inch in size)
1/2 cup light cream
1/3 cup sugar
1/2 tsp salt
2 tbsp, butter melted plus 2 tbsp. butter for the casserole and pecans
2 eggs, beaten
1/2 tsp. nutmeg
12 marshmallows, large
1/2 cup pecans
1 tbsp. sugar

Preheat oven to 350 degree F. and butter a 1 quart casserole using 1 tbsp. of the butter. Cook the sweet potatoes in there skin in boiling salted water, drain, cool slightly then peel. Mash the potatoes until light and fluffy, Beat in the cream, sugar, salt, butter eggs and nutmeg. Melt 1 tbsp. butter and toss the pecans in it warming and toasting slightly. Place the sweet potato mixture in the buttered casserole and smooth the top. Top with marshmallows and then with the pecans. Sprinkle with sugar.

Bake for about 35 minutes

Notes* Try baking the potatoes, then peeling them instead of boiling for a richer flavor!