Here is the recipe for our-
SWEET POTATO & PECAN CASSEROLE WITH JUMBO SHMALLOWS
8 sweet potatoes
2 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 eggs
2 tablespoons bourbon- optional
3 tablespoons unsalted butter, melted
1/2 cup whole milk
3 tablespoons maple syrup
Directions-
Preheat the oven to 350 d F
Poke holes all over the sweet potatoes with a fork and place into the oven. Let roast for 30-40 minutes until there is some caramelization around the bottom and the meat has become really tender.
Remove from the oven and let cool for 10 minutes. Scrape the meat from the skin and place into a bowl. Whisk until smooth. Add in the maple syrup, vanilla, milk, bourbon, cinnamon, butter and salt. When the mixture has cooled enough whisk in the eggs and mix until incorporated.
Butter a baking dish and spread the mixture in evenly Make your pecan maple streusel.
Pecan maple streusel-
2 cups pecans
3 tablespoons flour
3 tablespoons unsalted butter- melted
3 tablespoons maple syrup
1 big pinch of kosher salt
marshmallows for the top- optional- can use any size you want here- we went jumbo.
Directions–
In a small bowl, mix the pecans with the flour, butter, salt and maple syrup. Spread all over the top of the sweet potato mixture and place into the oven. Let bake for 35 minutes.
If you are going to add marshmallows from from the oven and place the shmallows on top. Place back into the oven for 5 minutes and remove when the top is lightly golden. Serve and enjoy. Happy Thanksgiving!
