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Andrew Fowler

Sweet Potato Casserole with Both Toppings

Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened, for filling
  • 1/3 cup whole milk
  • 2 tbsp packed light brown sugar for filling
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar for topping
  • 2 tbsp cold unsalted butter cubed, for topping
  • 1 1/2 cups miniature marshmallows
  • 1 tsp unsalted butter for the dish

Method
 

  1. Cover sweet potatoes with water; boil, then simmer 15 to 18 minutes until tender. Drain thoroughly; steam-dry 3 minutes.
  2. Heat oven to 350°F; grease a 2-quart dish. Roughly mash potatoes with cream cheese, filling butter, milk, filling sugar, salt, and cinnamon, leaving small soft chunks.
  3. Mix pecans, flour, and topping sugar; rub in cold topping butter for crumbs. Spread potatoes in dish; scatter crumbs.
  4. Bake 25 to 30 minutes until filling hot and crumbs begin browning. Add marshmallows in loose patches, leaving plenty of pecans visible.
  5. Bake 5 to 7 minutes more until marshmallows golden. Rest 10 minutes.