3 cups sweet potatoes, baked and mashed (canned ok)
1/2 teaspoon vanilla
1/2 cup margarine or butter, melted
1 cup sugar
2 eggs, beaten
1/2 cup milk
1 small bag miniature marshmallows
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans
In a large mixing bowl, beat together first 6 ingredients. Pour into a lightly greased 9x13-inch or two 9x9x9-inch baking pans. Add enough marshmallows to cover the potato mixture.
In a processor fitted with a steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly.
Mix in nuts. Sprinkle topping mixture over marshmallows. (At this point, dish can be refrigerated, covered.) Bake uncovered in preheated 350 degree oven for 45 to 50 minutes, until browned and bubbly.
[contributed by Theresa Karl Roe, July 2002]
Posted by elizabeth at December 12, 2002 09:44 PM
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