Sweet Potato Casserole With Pecan Crumble
"This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. This recipe first appeared in our November 2011 issue along with Lesley Porcelli's story How Sweet It Is..."
INGREDIENTS
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FOR THE FILLING:
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3 lbs. sweet potatoes
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⅓ cup packed dark brown sugar
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6 tbsp. unsalted butter, melted
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¼ cup heavy cream
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1 tsp. vanilla extract
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1 tsp. ground cinnamon
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½ tsp. freshly grated nutmeg
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½ tsp. kosher salt
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2 eggs, lightly beaten
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1 1″ piece ginger, finely grated
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Freshly ground black pepper, to taste
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FOR THE CRUMBLE TOPPING:
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½ cup flour
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½ cup rolled oats
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½ cup packed dark brown sugar
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¼ cup finely chopped pecans
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½ tsp. kosher salt
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5 tbsp. unsalted butter, cubed and chilled
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¼ cup mini marshmallows
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