Sweet Potato Casserole

Yield: 16 servings

Ingredients

• Potatoes:
• 2 1/4  pounds  sweet potatoes, peeled and chopped
• 1  cup  half-and-half
• 3/4  cup  packed brown sugar
• 1  teaspoon  salt
• 2  teaspoons  vanilla extract
• 2  large eggs
• Cooking spray
• 
  Topping:
• 1 1/2  cups  miniature marshmallows
• 1/2  cup  all-purpose flour (about 2 1/4 ounces)
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  salt
• 2  tablespoons  chilled butter, cut into small pieces
• 1/2  cup  chopped pecans, toasted

Preparation

Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Nutritional Information

Calories:

193 (29% from fat)

Fat:

6.3g (sat 2.4g,mono 2.6g,poly 1g)

Protein:

2.9g

Carbohydrate:

31.4g

Fiber:

1.9g

Cholesterol:

38mg

Iron:

1.1mg

Sodium:

235mg

Calcium:

54mg