Sunday, November 29, 2015

Sweet Potato Casserole for a House Divided

3 large sweet potatoes
1/2 cup brown sugar
1 teaspoon salt
2 eggs
1/2 stick butter, softened
1 teaspoon vanilla extract
1/2 cup evaporated milk

1 cup brown sugar
1/3 cup all-purpose flour
1/2 stick butter, melted
1 cup chopped pecans
miniature marshmallows


  • Wash sweet potatoes and dry with a paper towel.
  • Place in a large crock with an inch of water and bake.  (I baked mine for 22 minutes in the microwave.)
  • Allow to cool slightly and slip skin off the potato.
  • In a mixing bowl, cream together softened butter, brown sugar, and salt.  
  • Add eggs one at a time and beat well.
  • Add vanilla and milk and mix.
  • Drop in potatoes one at a time and blend well.
  • Spread mixture into casserole dish.
For the Topping:
  • Stir together 1 cup brown sugar and flour.
  • Add melted butter and mix well.
  • Stir in pecans.
Top Potatoes:
  • Sprinkle topping over half of sweet potato mixture, slightly pressing into potatoes.
  • Sprinkle mini marshmallows over other half of sweet potato mixture.
  • Bake at 350 degrees for 35 to 40 minutes.
  • Serve bubbly and warm.
Mike likes the sticky, sweet crust of the marshmallows on top.  I like the crunch of the brown sugar and pecans.  So, I prepare half and half for our divided household.  While we were eating our recent Thanksgiving Feast, I mentioned that we must truly be a house divided because about half of each side was missing from the dish.  Bryan confessed that he had eaten some of both!  Loyalty!

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