Loaded Sweet Potato Casserole

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Ingredients

For the Potatoes:

• 3 lbs  sweet potatoes  (peeled and diced)
• 1/2 cup  brown sugar
• 1 cup  pecans  (chopped and toasted)
• 2  large eggs  (lighly beaten)
• 1/2 cup  milk  (room temperature)
• 1/4 cup  unsalted butter  (melted)
• 1 teaspoon  vanilla extract
• 1 teaspoon  cinnamon
• 1 teaspoon  nutmeg
• 1/2 teaspoon  salt

Cinnamon Filling:

• 6 tablespoons  unsalted butter  (softened)
• 1 tablespoon  cinnamon
• 1 cup  all purpose flour
• 1 cup  packed brown sugar

Pecan Topping:

• 1 cup  pecans  (toasted and chopped)
• 2 tablespoons  flour
• 2 tablespoons  brown sugar
• 1/4 cup  unsalted butter  (melted)
• 1 1/2 cup  mini marshmallows

Instructions

1. Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
2. Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
3. Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.

Cook the Potatoes:

1. Peel, cube and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
2. Drain cooked sweet potatoes, mash and set aside to cool off a bit.

Cinnamon Filling:

1. While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar and cinnamon until soft crumbs form. Set aside.
2. Pecan Topping:
3. Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside.

Sweet Potato Layer:

1. Combined the slightly cooled mashed potatoes with the ingredients from "For the Potatoes" section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon and nutmeg. Stir to combine until smooth.
2. Assembling the Casserole:
3. Add half of the mashed sweet potatoes mix to the prepared pan, distribute evenly and smooth the top with a spatula.
4. Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.
5. Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula.
6. Sprinkle the Pecan Filling mixture on top of the mashed potatoes.
7. Sprinkle the mini marshmallows if using.
8. Sprinkle the remaining Cinnamon Filling mixture on top.

Bake:

1. Bake for 30 minutes, until the filling is hot and the topping has browned.
2. If the marshmallow start to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings.
3. Serve warm.

This article and recipe adapted from this site

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