Marsha's Sweet Potato Casserole

After making my favorite recipe recently, I decided to do a few easy tweaks and make it "Marsha's version." It turned out super good and I want to document it here. It's not much different, but just slightly different than this recipe: https://1brother2sisters.blogspot.com/2019/12/sweet-potato-casserole.html

Marsha's Sweet Potato Casserole

Casserole:

• 1 large can (approximately 30 oz.) sweet potatoes
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1/4 cup butter
• 2 eggs, beaten, room temperature
• 1/2 tsp. cinnamon
• pinch of salt

Topping:

• 1/2 cup flour
• 1/2 cup oats
• 1/4 cup brown sugar
• 1/3 cup butter, cold cut into pieces
• honey roasted pecan pieces, about a handful
• pinch of salt
• mini marshmallows (for topping later in baking)

Directions:

1. Combine all casserole ingredients and place in a greased square baking dish. 
2. Mix all topping ingredients together (except marshmallows) with a fork until crumbly and sprinkle on potatoes. (You may find it easiest to mix the flour, oats, brown sugar and salt together first, then cut in the cold butter with your fork, and finally toss in the nuts.)
3. Bake at 325 degrees for 18 minutes. 
4. Add marshmallows and cook until brown and melted, or until internal temperature of the middle of the casserole reaches 165 degrees to make sure the eggs in the base are properly cooked.
• The recipe notes that this could take as long as 15 minutes, but not always.

Marsha's Notes:

This is what the sweet potato layer looks like before you put on the topping.

Here is the topping all crumbled up and ready to go on top (minus the nuts)

Because not everyone likes nuts, I sprinkled the nuts on top of the topping, but only on half of the dish.

I didn't get a picture of the casserole after it came out of the oven with the marshmallows on top before people started digging in, so I will have to try to get that the next time I make these.

These are the pecan pieces that I used.