Sweet Potato Casserole for a House Divided

Ingredients:
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

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

Directions:

• 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!