Florence’s Sweet Potato Pie Casserole

This creamy baked dish has become a requested addition to both Thanksgiving and Christmas here with the Heeman family and a recipe shared with many family and friends.

Ingredients:

• 4 cups /1 L  sweet potatoes, cubed
• 1/2 cup/125 mL  brown sugar or maple syrup
• 2  eggs, beaten
• 1/2 tsp/2.5 mL  salt
• 4 tbsp  butter, softened
• 1/2 cup/125 mL  milk
• 1 tsp/5 mL  vanilla
• 1/2 tsp/2.5 mL  ground nutmeg
• 1 tsp/5 mL  cinnamon
• 16-20 large marshmallows

* Optional texture and protein: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F/175°C.
2. Wash, cut and boil sweet potatoes whole in their skin. For 40 to 50 minutes, done when they are easily pierced with a fork. Drain hot water.
3. While cooking mix together brown sugar, salt and spices. Measure out milk and butter into separate measuring cup.
4. Add milk and butter to sweet potatoes in cooking pot and blend until smooth with metal blade immersion blender. Once smooth add in remaining ingredients and blend fully.
5. Pour into lightly greased casserole.
6. Layer top of sweet potato mixture with large marshmallow cut in half (scissors work best) to fully cover top. Sprinkle with chopped nuts.
7. Bake in a preheated oven for 30 minutes or until the topping is lightly browned. (Can refrigerated after topping of marshmallows and nuts is added and oven baked next day).