Baked Sweet Potato Casserole

ACTIVE TIME: 10 MIN. I TOTAL TIME: 1 HR. 30 MIN. I SERVES: 6

Ingredients:

Mashed Sweet Potatoes:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup softened butter
• 2 tablespoons dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon or pumpkin pie spice
• A pinch of kosher salt
• Dash of cayenne pepper

Topping:

• 1/4 cup softened butter
• 1/4 cup chopped almonds
• 1/4 cup dark brown sugar
• 1/2 cup finely shredded coconut
• 1 teaspoon cinnamon or pumpkin pie spice
• Pinch of kosher salt
• Marshmallows

Instructions:

1. Preheat the oven to 350°.
2. Lightly coat a 9×13 baking dish with nonstick spray or butter.
3. Add the cubed sweet potatoes to a large pot and cover with water. Bring to a simmer and cook until the potatoes are tender. Drain thoroughly and return to the pot.
4. Add vanilla, butter, cinnamon, cayenne and salt to the potatoes and hand mash using a fork or potato masher. You’ll want them to be a little chunky.
5. When the desired consistency is reached, transfer the mashed potatoes to the prepared baking dish.
6. Top the mashed sweet potatoes with marshmallows.
7. In a small bowl, combine the topping ingredients to create a crumble consistency. Sprinkle the crumble topping all over the marshmallows and sweet potatoes.
8. Place into the oven, on the bottom rack, and bake for an hour or until the topping is bubbly and golden.
9. Allow to sit for at least 10 minutes before serving warm.