INGREDIENTS:
- 3 medium sweet potatoes
- 1 large egg
- ¼ cup butter, melted
- pinch of salt
- ¼ cup white sugar
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- 2 tablespoons milk or heavy cream (any milk will do)
Topping:
- 2 cups mini Marshmallows
- ¼ cup butter, cold and cut in cubes
- ½ cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup panko bread crumbs
INSTRUCTIONS:
- Preheat the oven to 400 degrees. Place a piece of tin foil on the oven rack. Pierce the sweet potatoes with a fork and bake for 45-60 minutes or until tender.
- Carefully peel the potatoes and turn the oven down to 350 degrees.
- Place the sweet potatoes in a large bowl and smash them until smooth. Add the egg, butter, cinnamon, salt, sugars, vanilla and milk. Using a handheld or standing mixer, beat everything together until smooth.
- Pour the mixture into an 8x9" baking dish and bake for 30 minutes.
- Remove from the oven and top with the marshmallows, then the crumb topping, making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes. Allow to cool for 5 minutes and serve.
- Topping:
- In a medium sized bowl, add the cold butter, flour, sugar and cinnamon. Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated. You can use your hands at the end. Stir in the panko and set aside until you're ready to top the casserole.
Notes:
Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows.
Source: Oh Sweet Basil
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