Sweet Potato Casserole

• NGREDIENTS
• FOR THE FILLING:
• 3 lbs. sweet potatoes
• 1/3 cup unpacked dark brown sugar
• 3-6 tbsp. unsalted goat butter, melted
• 1/4 cup evaporated goat's milk
• 1 tbsp. vanilla paste
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. kosher salt
• 2 eggs, lightly beaten
• 1 1" piece ginger, finely grated
• Freshly ground black pepper, to taste
• FOR THE CRUMBLE TOPPING:
• 1/2 cup gluten-free flour
• 1/2 cup rolled oats
• 1/2 cup unpacked dark brown sugar
• 1/4 cup finely chopped pecans
• 1/2 tsp. kosher salt
• 3-5 tbsp. unsalted goat butter, cubed and chilled
• 1/4 cup mini marshmallows (optional)

1. NSTRUCTIONS
2. 1. Heat oven to 425u0b0. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 11/2 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, evaporated milk, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 11/2-qt. baking dish and smooth top; set aside.
3. 2. Reduce oven temperature to 350u0b0. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving.

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Taken from www.epicurious.com/recipes/member/views/sweet-potato-casserole-52968941 (may not work)