Name: Sweet potato casserole (marshmallow or pecan topping)
Prep time: 30 min
Cook time: 90 min
Total time: 140 min
Yield: 8
Cuisine: United States
Ingredients: 1600 g (3.5 lb) sweet potatoes; 60 g (1/4 cup) unsalted butter, melted; 70 g (2.5 oz) light brown sugar; 2 fresh eggs; 120 ml (1/2 cup) whole milk; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp fine salt; 100 g (3.5 oz) raw pecans; 100 g (3.5 oz) dark brown sugar (crumble); 40 g (1.4 oz) all-purpose flour T55 (crumble); 45 g (1.6 oz) cold unsalted butter (crumble)

Preheat the oven to 200 °C (400 °F). Prick the sweet potatoes with a fork, place them on a parchment-lined baking sheet, and roast for 50 to 60 minutes, until a knife glides through with no resistance and syrupy juices caramelize on the pan.

Let cool for 10 minutes, cut them in half, and scoop out the flesh with a spoon. Mash with a potato masher until smooth.

Lower the oven to 175 °C (350 °F). Whisk the melted butter, brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt into the sweet potato puree until smooth and silky. Transfer to a buttered 23 x 33 cm (9 x 13 in) baking dish and smooth the top.

Crumble: coarsely chop the pecans. Combine the dark brown sugar and flour, add the chilled diced butter, and rub with your fingertips until coarse crumbs form, then stir in the pecans. Scatter evenly over the sweet potato mixture.

Bake for 30 to 35 minutes at 175 °C (350 °F), until the crumble is golden brown and the filling is set around the edges with only a slight jiggle in the center. Let rest for 10 minutes before serving.

Sweet potato casserole (marshmallow or pecan topping)

Ingredients

Steps