ROASTED SWEET POTATO CASSEROLE WITH MARSHMALLOW-PECAN TOPPING
Makes 8 to 10 servings
10 cups diced peeled sweet potatoes (about 4 pounds)
3 tablespoons vegetable oil
1½ teaspoons kosher salt, divided
1¼ cups firmly packed light brown sugar, divided
1 (5-ounce) can evaporated milk
3 large eggs
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon ground ginger, divided
½ teaspoon ground cinnamon, divided
¼ teaspoon ground nutmeg, divided
¼ cup all-purpose flour
¼ cup unsalted butter, melted
¾ cup chopped pecans
1 cup miniature marshmallows
1. Preheat oven to 350°. Line 2 large rimmed baking sheets with foil; spray foil with cooking spray.
2. In a large bowl, stir together potatoes, oil, and 1 teaspoon salt. Divide potatoes between prepared pans, spreading into an even layer.
Bake until potatoes are very tender, 30 to 40
