Follow along as CC Allen, one of our video journalists, learns how to make her moms beloved sweet potato casserole, complete with marshmallow and pecan topping. Like many others, CC wont be home with her family for the holiday, so shes getting the next best thing: a one-on-one cooking lesson over FaceTime. Get the recipe:Time: About 1 1/2 hoursYield: 4 servings3 large sweet potatoes1 (7-ounce) can sweetened condensed milk1/2 cup packed light brown sugar1/4 cup salted butter (1/2 stick), at room temperature1 teaspoon ground cinnamon1 teaspoon freshly ground nutmeg 1 teaspoon ground allspice1 cup chopped pecans1 1/2 cups miniature marshmallows1. Heat oven to 350 degrees. Boil the potatoes in a medium pot of unsalted water until theyre soft, 25 to 30 minutes. You should be able to easily stick a fork in them. Once theyre done, peel the potato skins with a knife and put the skinned potatoes in a 9-by-5-inch casserole dish. 2. To the dish, add condensed milk, sugar, butter, cinnamon, nutmeg and allspice. Using a hand mixer on low speed, start to blend the potatoes. Once they break down a little, turn the mixer to high and mix until creamy. Once smooth, give the sweet potatoes a taste. Our family always adds a second round of the spices (cinnamon, nutmeg and allspice), so add spices to your taste.3. Add 1/2 cup each pecans and marshmallows, and blend them in with a spoon. Once they are mixed in, smooth the top with the spoon and clean off any sweet potato on the edges of the casserole dish.4. Cover the top of the casserole with remaining marshmallows, and sprinkle the rest of the pecans on top. Bake for 30 to 40 minutes, until the top of the casserole is browned. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
