Sweet potato casserole

Photo: Handle the Heat

A sweet potato casserole with both a pecan streusel and a marshmallow topping, baked in rows so you get a bit of each in every serving.

From Tessa Arias at Handle the Heat

It settles the pecan-versus-marshmallow debate by giving you both on the same pan.

You need

• 4 large sweet potatoes
• 1 cup milk
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup (32 grams) all-purpose flour
• 3 tablespoons (44 grams) butter, at room temperature
• 1/2 cup (100 grams) brown sugar
• 1/2 cup (70 grams) pecans, chopped (or more, depending on preference)
• 1 1/2 cups miniature marshmallows

How to make it

1. Heat the oven to 400°F. Pierce the sweet potatoes with a fork, set on a lined baking sheet, and bake about 45 minutes until tender inside. Reduce the oven to 350°F.
2. Let the potatoes cool slightly, then scoop the flesh into a bowl and mash gently, not too smooth. Stir in the milk, maple syrup, eggs, vanilla, salt, and nutmeg until just combined.
3. In a small bowl, cut the butter into the flour with the back of a fork, then stir in the brown sugar and pecans until combined.
4. Spread the sweet potato mixture in a 13 by 9-inch pan. Sprinkle the pecan mixture in diagonal rows, leaving about 1 1/2 inches between rows.
5. Bake at 350°F about 30 minutes, until golden on top.
6. Pull the pan out and tuck the marshmallows into the gaps between the pecan rows. Bake 10 minutes more, until the marshmallows are just golden. Serve.

Written in our own words from Tessa Arias's recipe, with their quantities. The original: Sweet potato casserole, Handle the Heat.

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