Sweet Potato Casserole

• 4 pounds Sweet Potatoes
• 1/2 cups Evaporated Milk
• 1/2 cups Sugar
• 6 Tablespoons Butter, Melted, Divided Use
• 1-1/2 teaspoon Vanilla Extract
• 1/2 teaspoons Salt
• 1/2 teaspoons All Spice, Apple Pie Spice, Or Pumpkin Pie Spice
• 2 Eggs (large)
• 3/4 cups Pecans Or Walnuts, Chopped
• 1/2 cups Light Brown Sugar
• 3 Tablespoons All-purpose Flour
• 2 cups Mini Marshmallows

1. 1. Heat oven to 400u0b0F. Place sweet potatoes on a parchment paper-lined baking sheet; bake until soft, about 1 1/2 hours. Let cool.
2. 2. Reduce oven temperature to 350u0b0F. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Mix to combine. Transfer to a 2-quart oval baking dish.
3. 3. In a food processor or a small bowl, combine the nuts, brown sugar, flour, and remaining 2 tablespoons of butter until coarsely ground. Crumble the mixture over half of the casserole; top the other half with marshmallows. Bake at 350u0b0F until marshmallows are golden brown, about 30 minutes.
4. Note: with the dish I used, I ended up covering 2/3 of the dish with the pecan topping and about 1/3 of the dish with marshmallows.

sweet potatoes, milk, sugar, butter, vanilla, salt, all spice, eggs, pecans, light brown sugar, allpurpose, marshmallows

Taken from tastykitchen.com/recipes/holidays/sweet-potato-casserole-13/ (may not work)