This is a lightened version of the traditional marshmellow topped dish we are all used to seeing around Thanksgiving & Christmas for holiday meals. Thanks to COOKING LIGHT magazine, we have found a fantastic way to prepare a delicious dish that is healthier, though disappears even faster then the original!!
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
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