This recipe was first made by my sister, Carolina, for Thanksgiving in Boston in 2006. Since then, it has continued to be a crowd favorite, especially around the holidays.
Ingredients
3-4 large sweet potatoes
Baby marshmallows (bag)
Wet mix
1 cup sugar
2 eggs
1 stick butter softened
1 tsp. vanilla extract
Crunch topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans/oatmeal
1 tbsp cinnamon
Directions
Boil potatoes until tender. Remove skins when cooled. Put in a large bowl and whip until fluffy. Add wet mix. Pour into greased casserole and top with the crunch topping. Bake at 350 for 45 minutes. Add marshmallows to the top!
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