| | Directions | | Preheat oven to 375°. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, brown sugar, salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Combine flour, brown sugar, and teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown. |
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| Ingredients | | - |  | Potatoes |
| - | | 2 1/4 pounds sweet potatoes, peeled and chopped |
| - | | 1 cup fat free half-and-half |
| - | | 3/4 cup packed brown sugar |
| - | | 1 teaspoon salt |
| - | | 2 tablespoons vanilla extract |
| - | | 2 eggs (Large) |
| - | | Cooking spray |
| - | | Topping |
| - | | 1 1/2 cups miniature marshmallows |
| - | | 1/2 cup all-purpose flour (2 1/4 ounces) |
| - | | 1/4 cup packed brown sugar |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons chilled butter, cut into small pieces |
| - | | 1/2 cup chopped pecans, toasted |
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