Sweet Potato Casserole (Campfire Sweet Potatoes)

Potatoes:

2 1/4 pounds sweet potatoes, peeled and chopped

1 cup half-and-half (milk works fine)

3/4 cup packed brown sugar

1 tsp salt

2 tsp vanilla extract

2 large eggs

Cooking spray

Topping:

1 1/2 cups miniature marshmallows

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 tsp salt

2 Tbl. Chilled butter, cut into small pieces

1/2 cup chopped pecans, toasted

1. Preheat oven to 375 degrees

2. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain, cool slightly.

3. Place potatoes in a large bowl. Add half-and-half, ••• cup brown sugar, 1 tsp. salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, beat well (mixture will be thin). Scrape mixture into a 13x9-inch baking dish coated with cooking spray.

4. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ••• cup brown sugar, and ••• tsp. salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375 for 30 minutes or until golden brown.

Notes:

It is important to weigh the potatoes when you purchase them so you get the proper amount. If you use too many, it will be dry.

Using milk works just fine.

You don’t have to be exact on the marshmallows. I sprinkle on top to cover.

Pecans – I have never toasted them.

When beating the mixture with the mixer, it splatters everywhere. I cover the bowl with a towel and go very slow at first. Maybe if you use half-and-half it wouldn’t be so thin. Be careful.

You may prepare the potato mixture the day before and add the marshmallows and topping prior to cooking.