Ingredients :
- 4 lbs sweet potatoes
- 2 eggs
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 6 oz pecan halves
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 1 bag mini marshmallows
Method :
- Preheat oven to 375°
- Bake sweet potatoes until soft (I bake mine at 425 for at least an hour).
- When cooled, remove skins and place potatoes in a large bowl. Beat sweet potatoes until smooth.
- Beat in one egg at a time, blending after each addition. Then, stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice, and nutmeg. Beat until the mixture is light and fluffy.
- Transfer mixture into an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle quarter cup melted butter over the top. Last, add marshmallows on top.
- Bake for 25 minutes, or until browned and bubbly.
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