A+ Sweet Potato Casserole
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
1/2 cup packed dark brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 cup milk
1 tsp vanilla
1 bag of marshmallows (optional)
1/4 cup coarsely chopped pecans (optional)
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking
sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60
minutes or until tender. Set aside to cool. Turn the oven down to 350
degrees F. Scoop the sweet potato out of their skins and into a medium
bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs,
butter, brown sugar, salt, cinnamon, ginger, nutmeg, milk, vanilla and
pepper to taste. Whisk the mixture until smooth. Butter an 8 by 8-inch
casserole. Pour the sweet potato mixture into the pan. Sprinkle the top
with the pecans (optional). Bake for 30 to 40 minutes until a bit puffy.
At this time place marshmallows on top and bake until marshmallows are
melted and browned to your liking (optional). Serve immediately.
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