A Sweeter Sweet Potato Casserole
INGREDIENTS
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For the Sweet Potato Base:
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2 kilos (4lb 7oz) raw, unpeeled sweet potatoes*
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1/2 cup (114g) unsalted butter, softened to room temperature
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1 1/3 cup (268g) granulated sugar (may be reduced to 1 cup (200g) if desired. See note below)*
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⅛ teaspoon salt
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1/4 cup plus 2 tablespoon whole milk, warm
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For the Pecan Topping: (enough to cover entire casserole surface; halve if making half pecan/half marshmallow topping)
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1/3 cup (76g) unsalted butter, melted
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1/2 cup plus 2 tablespoons (125g) soft light brown sugar, packed
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2/3 cup (84g) all purpose flour
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⅛ teaspoon salt
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1 cup (114g) raw pecans, coarsely chopped
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For the Marshmallow Topping: (enough to cover entire casserole surface; halve if making half pecan/half marshmallow topping)
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About 54 whole small marshmallows such as Haribo, or 27 regular marshmallows cut in half crosswise, such as Jet-Puffed or Campfire, or enough mini marshmallows to cover surface (about one 10oz bag)
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Just A Pinch Sweepstakes