Toasted Marshmallow Sweet Potato Casserole

Sweet Potato Casserole

Toasted Marshmallow Toasted Marshmallow Sweet Potato Casserole

Ingredients:

900g (31.7oz)                sweet potatoes, peeled and cooked

115g (4.1oz)                  butter, melted

80g (2.8oz)                    milk

200g (7.1oz)                  sugar

20g (0.7oz)                    PreGel Toasted Marshmallow Super Sprint

100g (3.5oz)                  eggs

35g (1.2oz)                    PreGel Cinnamon Traditional Paste

220g (7.8oz)                  brown sugar

60g (2.1oz)                    all-purpose flour

75g (2.6oz)                    butter

110g (3.9oz)                  chopped pecans

Directions:

1. Preheat oven to 177°C/350°F.

2. place cool, cooked sweet potatoes in the bowl of a stand mixer fitted with paddle attachment.

3. Beat potatoes until.

4. Add sugar and mix until combined.

5. Combine eggs, milk, melted butter and PreGel Toasted Marshmallow Super Sprint  to the potatoes slowly. Mixing well until incorporated.

6. Place the potato mixture into desired baking dishes.

7. Place second butter into the bowl of a stand mixer fitted with paddle attachment.

8. Add the brown sugar and cream.

9. Add all-purpose flour and pecans and mix until incorporated.

10. Crumble pecan mix on top of sweet potato mix.

11. Place in oven and bake for 20-25 minutes.

12. Serve sweet potato casserole warm, topped with a scoop of Toasted Marshmallow Super Sprint.

 

 

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