Fresh Loaded Sweet Potato Casserole

Ingredients

For the Potatoes:

• 3 lbs  sweet
  potatoes  (peeled and diced)


• 1/2 cup  brown sugar


• 1 cup  pecans  (chopped and toasted)


• 2  large eggs  (lighly beaten)


• 1/2 cup  milk  (room temperature)


• 1/4 cup  unsalted
  butter  (melted)


• 1 teaspoon  vanilla
  extract


• 1 teaspoon  cinnamon


• 1 teaspoon  nutmeg


• 1/2 teaspoon  salt

Cinnamon Filling:

• 6 tablespoons 
  unsalted butter  (softened)


• 1 tablespoon  cinnamon
  


• 1 cup  all purpose
  flour


• 1 cup  packed brown
  sugar

Pecan Topping:

• 1 cup  pecans  (toasted and chopped)


• 2 tablespoons  flour


• 2 tablespoons  brown
  sugar


• 1/4 cup  unsalted
  butter  (melted)


• 1 1/2 cup  mini
  marshmallows

Instructions

1. Preheat oven to 350 degrees F. Arrange the oven rack in the
   middle of the oven.


2. Butter or spray with baking spray a 9×13 inch casserole or
   baking dish. Set aside.


3. Add 2 cups of pecans to a baking sheet and roast for a few
   minutes. Watch closely to not burn them. Remove from oven, cool and roughly
   chop.

Cook the Potatoes:

1. Peel, cube and wash sweet potatoes. Add the cubed potatoes
   to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil
   for about 15 minutes, when pierced with a fork, the potatoes should be tender.


2. Drain cooked sweet potatoes, mash and set aside to cool off
   a bit.

Cinnamon Filling:

1. While the potatoes are cooking, in a small bowl, using a
   fork mix together the softened butter, flour, sugar and cinnamon until soft
   crumbs form. Set aside.


2. Pecan Topping:


3. Combine all the ingredients from the “Pecan
   Topping” section except marshmallows. Stir and set aside.

Sweet Potato Layer:

1. Combined the slightly cooled mashed potatoes with the
   ingredients from “For the Potatoes” section: brown sugar, melted
   butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla,
   cinnamon and nutmeg. Stir to combine until smooth.


2. Assembling the Casserole:


3. Add half of the mashed sweet potatoes mix to the prepared
   pan, distribute evenly and smooth the top with a spatula.


4. Sprinkle half of the Cinnamon Filling mixture on top of the
   mashed potatoes.


5. Add the remaining sweet mashed potato filling, distribute
   evenly and smooth the top with a spatula.


6. Sprinkle the Pecan Filling mixture on top of the mashed
   potatoes.


7. Sprinkle the mini marshmallows if using.


8. Sprinkle the remaining Cinnamon Filling mixture on top.

Bake:

1. Bake for 30 minutes, until the filling is hot and the
   topping has browned.


2. If the marshmallow start to brown too quickly, spray some
   foil with baking spray and cover the casserole, greased side down, careful to
   not touch the toppings.


3. Serve warm.

This article and recipe adapted from this site