Sweet Potato Casserole

Sweet Potato Casserole 

3 large or 4 medium sweet potatoes 

1 cup brown sugar, packed

2 large eggs, lightly beaten 

1 tsp vanilla

1/2 cup milk

1/2 cup butter, melted & divided 

Pecan Topping 

1/2 cup brown sugar 

1 cup chopped pecans 

1/3 cup flour 

1/4 cup butter, melted 

Marshmallow Topping 

4 cups mini marshmallows 

Pecan & Marshmallow Topping 

1/2 pecan topping ingrediants 

2 cups mini marshmallows 

Coconut Pecan Topping 

1 cup pecans, chopped 

1 cup flaked coconut 

1 cup brown sugar 

1/2 cup flour 

1/4 cup melted butter 

Heat oven to 350 degrees. Butter a 3 litre casserole dish. 

Peel sweet potatoes and cut into 1" pieces. Place in saucepan, cover with water and bring to a boil. Cover, lower the heat to medium low and cook for approximately 15 minutes until the potatoes are very tender. Drain, mash and let them cool slightly. 

In a large bowl combine the mashed sweet potato with brown sugar, eggs, vanilla, milk and melted butter. Blend thoroughly and spoon mixture into the prepared baking dish. 

Pecan topping:  mix all ingrediants, sprinkle over sweet potato mixture and bake 35 - 40 minutes until filling is hot and topping has browned. 

Marshmallow topping:  bake for 30 minutes and then cover with marshmallows and bake an additional 10 minutes ou till the marshmallows are browned.  

Pecan and Marshmallow topping:  reduce the pecan topping ingrediants by half, sprinkle around the edge of the baking dish and bake for 30 minutes. Fill the centre with the marshmallows and bake an additional 10 minutes until the marshmallows are browned. 

Coconut Pecan Topping:  mix all ingrediants until crumbly, sprinkle over the sweet potato mixture and bake 35 - 40 minutes.