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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Similar to Boston Market's sweet potato casserole. Ingredients:
6 cups yams, (6 large yams) |
1/4 cup butter, melted |
3/4 cup dark brown sugar |
1 cup milk, evaporated, nonfat |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1 jars marshmallow creme, (2 cups mini marshmallows) |
1 cup quick oats |
4 tablespoons dark brown sugar |
2 tablespoons whole wheat flour |
1/4 teaspoon cinnamon |
4 tablespoons butter |
Directions:
1. Wrap yams in foli and bake them in a preheated 400 degree oven for 90 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth.
2. Add 3/4 cup brown sugar, milk, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 9x13-inch baking dish.
3. Preheat oven to 350 degrees.
4. Combine the quickoats with 4 tablespoons brown sugar, all-purpose flour, and 1/4 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture.
5. Put it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
6. When you remove the casserole from the oven immediately spread the marshmallows over the top. Put under broiler until marshmallows begin to turn brown (about 2-3 minutes.)
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