Pecan Crumble Sweet Potatoes

• 1/2 c. flour
• 1/2 c. brown sugar
• 1/2 tsp. allspice
• 2 1/2 to 3 lb. sweet potatoes
• 1/2 c. butter
• 1/2 c. pecan halves
• 1/2 c. syrup (preferably maple)
• marshmallows

1. Preheat oven to 350u0b0.
2. In medium bowl combine flour, sugar and allspice; mix well.
3. With pastry blender cut in butter until it resembles coarse crumbs.
4. Coarsely chop pecans; toss in crumb mixture.
5. Set aside.
6. Grease 2-quart casserole dish.
7. Cut sweet potatoes in 1/4 inch diagonal slices, starting with potatoes. Layer with 1/2 cup pecan/crumb mixture, potatoes, crumb, etc. Drizzle with maple syrup.
8. Bake lightly covered with foil 45 minutes, if raw potatoes, 30 minutes, if canned.
9. Remove foil. Sprinkle with marshmallows.
10. Bake an additional 5 to 10 minutes.

flour, brown sugar, allspice, sweet potatoes, butter, pecan halves, syrup, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=894620 (may not work)