Sweet Potato Casserole

Cooking instructions

1. Sweet Potato Mixture Instructions: To prepare sweet potatoes by boiling, wash, peel and cube sweet potatoes into pieces approximately 1" or less. Place into a large pot and cover with water. Make sure there is enough room for water level to be higher than potatoes by at least an inch. Over high heat, bring to a boil. When potatoes are easily pierced by a fork, drain potatoes and return to the pot.
2. OR to prepare sweet potatoes by baking, preheat the oven to 425 F degrees. Wash and dry sweet potatoes. Pierce each sweet potato with a knife 3-4 times. Prepare a baking sheet by lining with foil and spraying with non-stick cooking spray. Place sweet potatoes onto prepared baking sheet and bake for 50-70 minutes, or until sweet potatoes are soft to the touch. Remove from the oven and let cool slightly, then gently remove skins from baked sweet potatoes and place cooked sweet potatoes in a large bowl. Discard skins.
3. Preheat the oven to 375 F degrees. Add to the sweet potatoes brown sugar, butter, Shamrock Farms Heavy Whipping Cream, salt, vanilla, cinnamon and pumpkin pie spice. Mash either by hand or using an electric mixer for a smoother texture. Spoon mixture into a 9x13 or similar size baking pan that has been lightly sprayed with cooking spray. Evenly smooth potatoes throughout the pan. Set aside.
4. Topping Instructions: In a bowl combine flour, brown sugar, rolled oats and cinnamon. Stir to combine. Pour in melted butter and stir to combine until a crumb like texture develops.
5. Sprinkle over potato mixture. Bake for approximately 20 minutes.
6. Remove from the oven and carefully sprinkle marshmallows over topping, then return to the oven and bake for approximately 10-15 minutes or until marshmallows start to brown. Remove from the oven and serve.