No marshmallows here, just sweetened yams and pecans.
Ingredients
- 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
- ½ cup half-and-half
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 1 large egg, lightly beaten
- Cooking spray
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup chilled butter, cut into small pieces
- ½ cup chopped pecans
Method
- Preheat oven to 375°.
- Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
- Combine half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a miser at medium speed until smooth. Spoon potato mixture into a 13x9 inch baking dish coated with cooking spray.
- Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixtures.
- Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
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