Sweet Potato Casserole

Serves
serves 8-10

ANDRÉ BARANOWSKI

This recipe was given to SAVEUR's assistant test kitchen director, Ben Mims, by his aunt Barbara Jane Busick, a home cook in Brandon, Mississippi.

Ingredients

4 lb. sweet potatoes
¹⁄₂ cup cup evaporated milk
¹⁄₂ cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
¹⁄₂ tsp. kosher salt
¹⁄₂ tsp. ground allspice
2 eggs, beaten
³⁄₄ cup roasted salted cashews
¹⁄₂ cup light brown sugar
3 tbsp. flour
2 cups mini marshmallows

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Instructions

Step 1

Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

Step 2

Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

Step 3

In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.
In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.