Sweet Potato Casserole

Ingredients

• 0.3 cup brown sugar packed
• 0.8 cup brown sugar packed
• 2 tablespoons butter chilled cut into small pieces
• 2 large eggs 
• 2.3 ounces flour all-purpose
• 1 cup half and half 
• 1.5 cups marshmallows miniature
• 0.5 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 2.3 pounds sweet potatoes and into peeled chopped
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• knife
• blender
• baking pan
• measuring cup
• dutch oven

Directions

1. Preheat oven to 37
2. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender.
3. Drain; cool slightly.
4. Place potatoes in a large bowl.
5. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth.
6. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
7. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife.
8. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl.
9. 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.
10. Bake at 375 for 30 minutes or until golden brown.