← Nouns Cooking · American

Ingredients

• 1.4 kg orange sweet potatoes, peeled and cut into 2.5 cm chunks
• 60 g butter, melted
• 50 g Brown sugar
• ¾ tsp Salt
• ½ tsp ground cinnamon
• 1 pinch Nutmeg
• 1 tsp Vanilla extract
• 2 Eggs, beaten
• 60 ml Milk
• 100 g Brown sugar
• 40 g Plain (all-purpose) flour
• 50 g butter, melted
• 100 g Pecans, roughly chopped
• 100 g mini marshmallows (optional)

Method

1. Heat the oven to 180°C (350°F) and butter a 23 × 33 cm baking dish.
2. Boil the sweet potatoes in salted water for 15–20 min, until very tender. Drain well and let them steam dry for a few minutes.
3. Mash until smooth, then beat in the melted butter, sugar, salt, cinnamon, nutmeg, vanilla, eggs and milk. Spread in the dish.
4. For the topping, mix the brown sugar, flour and melted butter into a crumbly paste, then stir in the pecans. Scatter evenly over the potatoes.
5. Bake for 30 min, until the edges bubble and the topping is crisp. For the marshmallow version, dot them over the top for the last 5–8 min, until puffed and toasted.

Tips

• Most marshmallows contain gelatine, so skip them (or buy a vegetarian brand) to keep this vegetarian.
• Contains pecans; leave them out and add 30 g more flour to the topping for a nut-free crumble.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks Spend With Pennies