Sweet Potato Casserole Recipe

Sweet Potato Casserole Recipe 3 lb. raw sweet potato 3 Tbsp. salted butter-softened ½ cup light brown sugar 1 tsp. vanilla ½ tsp. cinnamon – or more to taste ¼ tsp. nutmeg ¼ cup milk For Topping: About 2 cups mini marshmallows ½ cup light brown sugar ½ cup flour ½ tsp. cinnamon ½ cup chopped pecans 3 Tbsp. salted butter-melted and slightly cooled Spray 2 quart casserole dish with cooking spray and set aside. Peel potatoes and cut into 1 inch cubes, then place in a pot with cold water, cover and bring to a boil, reduce the heat and cook until fork tender (about 15 minutes). While the potatoes are cooking preheat the oven to 350 F and prepare streusel topping. Stir together flour, brown sugar, cinnamon and chopped pecans. Add melted butter and whisk with a fork until evenly moistened and crumbly. Set aside. Drain the sweet potatoes and cool for a few minutes. Place cooked potatoes into a large mixing bowl and add remaining ingredients (butter, sugar, vanilla, spices and milk). Mix until combined. Spread the mixture into prepared baking dish, smooth the top. Sprinkle about 1-1 ½ cups marshmallows, then sprinkle streusel topping and remaining marshmallows. Bake at 350 F about 20 minutes or until marshmallows are toasted and streusel gets nice golden color.