How Sweet It Is Casserole (Sweet Potato Casserole)

After strongly disliking sweet potatoes for years, I have finally come around and realized that it wasn't the sweet potatoes that I didn't like--I simply didn't like the way they were cooked. Now that I am wiser, I can't get enough. This is one of my recent favorites (goes great as a side dish to Awesome Slow Cooker Chicken).

Adapted from Cooking Light

Potatoes:

• 2 1/4 pounds sweet potatoes, peeled and chopped
• 1 cup fat-free half-and-half
• 1/3 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• Cooking spray

Topping:

• 1 1/2 cups miniature marshmallows
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup chopped pecans, toasted

1. Preheat oven to 375°.Place potatoes in a pot of water, bring to a boil. Reduce heat and simmer 20 minutes or until very tender. Drain; cool slightly.

2. Place potatoes in a large bowl. Add half-and-half, 1/3 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

3. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Yield: 8 servings