Makes 12 (1/2 cup) servings
3 lbs sweet potatoes (about 6) or 2, 29 oz cans, drained
1/2 cup packed brown sugar
1/2 cup heavy cream or evaporated milk
2 T cold butter or margarine
1 T vanilla
2 tsp pumpkin pie spice
1 cup mini-marshmallows
1/4 cup flour
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
2 T butter
1 cup chopped pecans
1/2 cup shredded coconut
1. Heat oven to 350. Pierce each potato 2 times with a fork. Microwave potatoes on high 5-10 minutes or until tender, turning potatoes over 1/2 way through cooking. Let stand 5 minutes or until cool enough to handle.
2. Remove skin from potatoes. Place potatoes, brown sugar, cream, butter, vanilla, and pumpkin pie spice in a large bowl. Beat with a mixer until smooth and fluffy. Transfer mixture to a greased 13×9 or 3-quart baking dish. Top with marshmallows.
3. For streusel, mix flour, brown sugar, and pumpkin pie spice in a medium bowl. Cut in butter with a pastry blender or fork until crumbly. Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.
4. Bake, uncovered, 25 minutes or until heated through and topping is golden brown.