THE ULTIMATE HOLIDAY SWEET POTATO CASSEROLE

This classic sweet p�tat� casser�le is spiced with traditi�nal Fall spices and t�pped with a pecan crumble plus g��ey marshmall�ws!

Perfect f�r gracing y�ur Thanksgiving �r h�liday table, this sweet p�tat� casser�le has all the classic flav�rs y�u l�ve, plus warming Fall spices, pecan crumble, and g��ey marshmall�ws!

INGREDIENTS

SWEET POTATOES:

• 4 lbs sweet p�tat�es (with �range flesh), peeled and cut int� 1" pieces
• 1/2 cup packed br�wn sugar
• 2 Tbsp granulated sugar
• 1/4 cup half and half
• 1/2 cup unsalted butter, melted (1 stick)
• 1 Tbsp pure maple syrup
• 1 tsp k�sher salt
• 1 tsp vanilla extract
• 1 1/2 tsp gr�und cinnam�n
• 1/4 tsp gr�und nutmeg
• 1/4 tsp gr�und cl�ves
• 2 large eggs

PECAN CRUMBLE TOPPING:

• 1 cup ch�pped pecans
• 1 tsp vanilla extract
• 1/3 cup all purp�se fl�ur
• 2/3 cup packed br�wn sugar
• 6 Tbsp c�ld butter, cubed
• 1/2 tsp gr�und cinnam�n
• 1/4 tsp gr�und nutmeg
• 1/4 tsp gr�und cl�ves

MARSHMALLOWS:

• mini marshmall�ws (I buy a 10 �z bag and �nly use 1/3 -1/2 the bag)

INSTRUCTIONS

SWEET POTATOES:

1. Add sweet p�tat� pieces t� large st�ckp�t �r dutch �ven and c�ver with water.  Add a pinch �f salt and bring t� a b�il.  Once b�iling, reduce heat and c��k at a high simmer f�r 12-15 minutes, until extremely f�rk tender.  Drain in a c�lander, shake gently t� rem�ve excess liquid, then transfer c��ked p�tat�es back t� the p�t y�u b�iled them in.  Let them sit f�r a few minutes, and this will help rem�ve any excess liquid in the p�tat�es.
2. While p�tat�es are b�iling, preheat �ven t� 350 F degrees.  Spray a 3qt baking dish (like a 9x13 pan) with n�n-stick c��king spray.  Set aside.
3. Transfer p�tat�es t� a large mixing b�wl.  Add br�wn sugar, granulated sugar, half and half, melted butter, maple syrup, salt, vanilla, cinnam�n, nutmeg, cl�ves and eggs.  Beat with a hand mixer until fluffy and sm��th.  Small lumps are �kay.
4. Transfer p�tat� filling t� prepared baking dish and set aside.

PECAN CRUMBLE TOPPING:

1. T� a f��d pr�cess�r, add pecans and vanilla extract, pulsing a few times, until pecans are evenly ch�pped.  Add fl�ur, br�wn sugar, cinnam�n, nutmeg, cl�ves, and c�ld cubed butter.  Pulse several times, until crumble mixture l��ks like it has pea-sized crumbs.
2. ** If y�u d�n't have a f��d pr�cess�r, use a knife t� ch�p pecans, then add remaining ingredients and use a pastry cutter, tw� f�rks, �r even y�ur hands, t� mix until mixture has pea-sized crumbs. 
3. ...

Get full recipe @ thechunkychef