Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/4 cup whole milk
- 1/2 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup crispy cooked beef bits (halal)
- For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 4 tablespoons cold butter, cut into small pieces
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are very tender.
- Drain the potatoes well and return them to the pot or a large mixing bowl. Mash them until smooth using a potato masher or an electric mixer.
- Add the melted butter, milk, brown sugar, vanilla extract, beaten eggs, cinnamon, nutmeg, and salt. Mix until everything is well combined and creamy.
- Stir in half of the crispy beef bits for a savory contrast.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate small bowl, combine the flour, brown sugar, and pecans for the topping. Use your fingers or a fork to work the cold butter into the mixture until it looks like coarse crumbs.
- Sprinkle the crumb mixture and the remaining beef bits over the sweet potatoes.
- Bake for 25 minutes. Then, remove the dish from the oven and sprinkle the mini marshmallows over the top.
- Return the dish to the oven for another 5 to 10 minutes, or until the marshmallows are puffed and golden brown.
- Let the casserole sit for a few minutes before serving to let the flavors settle.
- Cook Time: 55 minutes