Sweet Potato Casserole (Print Version)

# Ingredients:

01 - 5 pounds sweet potatoes.
02 - 1/2 cup unsalted butter, softened.
03 - 1 teaspoon baking powder.
04 - 1 teaspoon vanilla extract.
05 - 1 teaspoon ground cinnamon.
06 - 3/4 cup granulated sugar.
07 - 3/4 cup buttermilk.
08 - 2 large eggs.
09 - Extra butter for dish.
10 - 3/4 cup chopped pecans.
11 - 1/3 cup flour.
12 - 1/2 cup light brown sugar.
13 - 1/2 cup dark brown sugar.
14 - 4 tablespoons unsalted butter, melted.
15 - 2 cups miniature marshmallows.

# Instructions:

01 - Cook sweet potatoes until soft (see cooking options below).
02 - Heat oven to 350°F.
03 - Butter 3-quart gratin dish.
04 - Whip potatoes with butter, baking powder, vanilla, cinnamon, and sugar. Beat in buttermilk, add eggs, and whip until smooth.
05 - Transfer the mixture to the prepared dish.
06 - Mix pecans, flour, and sugars. Stir in melted butter and crumble over potatoes.
07 - Bake 35-40 minutes.
08 - Bake potatoes 30 minutes. Top with marshmallows and bake for 5-10 minutes until toasted.
09 - Bake at 400°F for 30-60 minutes, boil for 15-20 minutes, or use Instant Pot for 10 minutes on high pressure.

# Notes:

01 - Can be made ahead through filling stage.
02 - Buttermilk adds creaminess and tang without excess richness.

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