INGREDIENTS

    potatoES
  • 2 1/4 lbs sweet potatoes , peeled and chopped
  • 1 cup half-and-half
  • 3/4 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs

    • TOPPING

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

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
  3. Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
  4. Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
  5. For topping: sprinkle marshmallows over top.
  6. Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
  7. Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
  8. Bake for 30-40 min, or until golden brown.