Ingredients
2lbssweet potatoes,cleaned
4tbspbutter,melted
¼cupmilk
¼cupbrown sugar,packed
2tbspmaple syrup
1tspcinnamon
1egg
1tspvanilla
cooking spray
½cupbrown sugar,packed
½cupflour
4tbspbutter,melted
¼cuppecans,chopped
1cupmini marshmallows
Preparation
Preheat the oven to 350 degrees F. Line a sheet pan with foil, then coat with cooking spray.
Prick the potatoes with a fork, then place them on the pan.
Bake the potatoes for 45 minutes to 1 hour until tender.
When the potatoes are cool enough to handle, cut them open, scoop out the insides, then place the potatoes in a large bowl.
Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg, and vanilla to the bowl. Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
Grease a 9-inch square pan or 2-quart baking dish with cooking spray. Spread the sweet potato mixture evenly in the pan.
In another bowl, mix together the brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
Bake for 25 to 30 minutes or until the topping has lightly browned.
Remove from the oven, sprinkle the marshmallows over the top, then return to the oven.
Bake for an additional 3 to 5 or until the marshmallows are just melted.
Serve hot, and enjoy!
