For the casserole:
5 large sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
For the topping:
1/2 cup butter, softened
6 tablespoons all-purpose flour
1 1/2 cups packed light brown sugar
1 cup chopped pecans
1 cup of miniature marshmallows
Here's what you need to do:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with non-stick cooking spray. Set aside.
Bake sweet potatoes 35 minutes in the preheated oven or the microwave until they begin to soften. When cool, peel.
In a large bowl, mash the sweet potatoes. Mix in the salt, 1/4 cup of butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Pour into the baking dish. Set aside.
In a medium bowl, combine the rest of the butter along with the flour, brown sugar, and chopped pecans. Mix with your fingers until it looks like course meal. Sprinkle over the sweet potatoes. Sprinkle the miniature marshmallows on top.
Bake for 30 or until topping is crisp and the marshmallows are lightly browned.
