Sweet Potatoes With Pecan Crumb Topping - cooking recipe

Ingredients

POTATOES
2 1/4 lbs sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla
2 eggs
TOPPING
1 1/2 cups miniature marshmallows
1/4 teaspoon salt
1/2 cup flour
1/4 cup packed brown sugar
2 tablespoons chilled butter, cut into small pieces
1/2 cup pecans, chopped

Preparation

Preheat oven to 375\u00b0F.
Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
For topping: sprinkle marshmallows over top.
Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
Bake for 30-40 min, or until golden brown.