- 2 – 3 large sweet potatoes
- 3 tbsp butter
- 1/3 cup (1 dl) sugar
- 1/3 cup (1 dl) milk
- 2 eggs
- 1/2 tsp vanilla extract (or 1 tsp vanilla sugar)
Pecan crumble topping- 1/3 cup (1 dl) brown sugar
- 1/3 cup (1 dl) all-purpose flour
- 3 tbsp butter
- 1/3 cup (1 dl) chopped pecans
- 1 1/2 cups (3.5 dl) mini marshmallows
Peel, cut and cook potatoes until soft. I steam them in the instant pot for 3 minutes, or bake them in the oven for 15-20 minutes at 400°F (200°C). Meanwhile, set the oven to 325°F (160°C). Mash the cooked potatoes with butter, milk, eggs, sugar and vanilla using a potato masher, electric beater or stand mixer with paddle. Transfer to a greased oven-safe dish. Rub sugar, flour and butter together then mix in pecans. Top with pecan mixture and/or marshmallows and bake until nicely browned, about 30 minutes.
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