Orange Potoatoes and marshmallows

Sweet Potato Casserole

Made: November 24, 2011

Ingredients
Sweet Potatoes
- 1 stick butter (cut into 1in chunks)
- 6-8 sweet potatoes (peeled & cubed)
- 1 cup packed light brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water

Topping
- 1 egg white, lightly beaten
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- pinch of pepper
- 2 cups pecan halves (or 4 cups mini marshmallow)

Directions
Sweet Potatoes
- Melt butter in a large dutch oven over medium-high heat.
- Add the sweet potatoes, brown sugar, salt, pepper & water, bring to a simmer
- Reduce the head to medium-low, cover and cook, stirring often, until the sweet potatoes are tender (45-60 minutes)
- Remove the lid and bring the sauce to a rapid simmer over medium-high heat
- Continue to simmer until the sauce has reduced to a glaze (7-10 minutes)

Topping
- Mix all the ingredients for the topping together in a medium bowl.

Casserole
- Preheat the oven to 450 F
- Pour potato mixture into a 13x9in baking dish
- Spread the topping over the potatoes
- Bake until the pecans are toasted and crisp; 10-15 minutes (or until the marshmallows are golden; 5 minutes)

I did this differently. I boiled the sweet potatoes in a pot and then mashed them after they were tender enough. I drained all the water, mashed them and then added the rest of the needed ingredients. As for the topping, it didn't spread as I wanted, so it looks a little uneven. But it was super delish!

(Recipe from: Best American Side Dishes)