Topped with gooey marshmallows and coconut crumble, this rich dish can double as dessert.
This recipe includes superfoods such as:
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Cooking spray
1 c. evaporated milk
1 c. sweetened condensed milk
4 large eggs
1 stick unsalted butter
1 stick unsalted butter
3 c. packed light brown sugar
2 tbsp. ground cinnamon
2 tsp. vanilla extract
2 tsp. ground allspice
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. salt
2 c. chopped pecans
2 c. unsweetened coconut flakes
1 c. all-purpose flour
1 lb. marshmallows
Preheat oven to 425 degrees F. Meanwhile, on an ungreased baking sheet, arrange sweet potatoes (prick the large ones with a fork first). Bake until tender, 45 minutes to 1 hour. Set aside to cool.
Meanwhile, reduce oven temperature to 350 degrees F. Coat two 8-inch square casserole dishes with cooking spray and set aside. Peel cooled potatoes and, in a large bowl, mash with a fork. Add evaporated milk, condensed milk, eggs, melted butter, 1 cup light brown sugar, cinnamon, vanilla, allspice, nutmeg, cloves, ginger, and salt; stir to combine. Divide mixture between the prepared casserole dishes.
To make the crumble, in a medium bowl, combine pecans, coconut, flour, and remaining butter and light brown sugar until crumbly. Crumble the mixture evenly atop both dishes of sweet potatoes. Top with marshmallows. Bake until marshmallows are deep golden brown, 30 to 45 minutes.
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| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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