I grew up on the good old traditional mashed sweet potatoes with marshmallows, the more marshmallows the better it was and sometimes my momma would really pack them on, since it was a favorite dish among all of us kids at Thanksgiving dinner.
Whats not to like, its messy, it has the goooey factor, its sweet, its mashed and its just plain good. But as much as traditions are precious to me and hold great memories I tried a new recipe a few years ago that became an instant hit with adults and the kids alike. Not once did anyone miss those gooey marshmallows on top.
Its one dish that I won’t do without now on Thanksgiving.
Ingredients
- 2 cups cooked sweet potato
- 1 cup sugar
- 1/2 tsp sea salt*
- 2 eggs beaten
- 2.5 tbsp melted butter*
- 1/2 cup milk*
- 1 tsp vanilla
- topping
- 3 tbs butter
- 1 cup brown sugar
- 1/3 cup GF flour
- 1 cup chopped pecans
Instructions
- Mash the sweet potato* and mix all other ingredients together with it. Pour into a greased baking dish.
- Make the crumb topping by mixing all ingredients together (note the butter should be room temp soft but not melted)
- sprinkle the crumb topping on top of the sweet potatoes and bake in a 350 degree oven for approximately 30 minutes or until cooked all the way through.
- Serve and enjoy.
- Notes:
- * some people prefer chunks of sweet potato, I prefer mine very smooth. Mash potatoes according to your preference.
- * butter and milk can be replaced with earth balance dairy/soy free butter for a dairy free dish
- *salt can be used in place of sea salt
- *nuts can be omitted but then there wouldn't be a crunch
- *I use Tom Sawyer GF flour, it is a cup for cup replacement
If you still miss those marshmallows, I am sure there is something else you can melt them all over like your piece of pecan pie.
Have a great Thanksgiving and remember this is a great dish to also take to potlucks all year long.
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