Sweet Potato Casserole

It's Thanksgiving! We are so excited to be enjoying this lovely meal with our sweet little girl. :) We are in charge of making the sweet potato casserole and a banana cream pie. Since we are combining recipes I thought I would post it here!

Sweet Potato Casserole
Resources: http://www.theslowroasteditalian.com/2013/11/sweet-potato-casserole-boston-market-copycat-recipe.html
http://www.jamhands.net/2013/12/sweet-potato-casserole-with-marshmallow.html
Makes: 8-12 people

Sweet Potatoes

3 ½ - 4 pounds sweet potatoes, peeled and cut into 1” pieces
4 tablespoons (½ stick) unsalted butter
¾ cup packed light brown sugar
½ cup heavy cream
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the topping:
2 cups of marshmallows
1/2 cup brown sugar
1/2 cup pecans, finely chopped
1/3 cup flour
3 Tbsp. butter, melted

1. Fill a large pot with sweet potato pieces and water.  Bring to a boil over high heat.  Cook until fork tender.  Drain potatoes and place back into pot.  Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.  Add remaining ingredients (except topping ingredients).  Mix until combined.
2. Preheat oven to 350°F.  Grease an 8”x10” casserole dish (8x8 or 9x9 works too).  
3. Spoon sweet potatoes into casserole dish and smooth out.  Sprinkle top of sweet potatoes with marshmallows.
4.  In a separate bowl, add 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/3 cup flour and 3 Tbsp. melted butter. Use a fork to mix thoroughly.
5.  Spread the sweet potato mixture into a lightly sprayed medium baking dish. Add marshmallow fluff, then sprinkle the crumb mixture over the top.
6. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.