Sweet Potato Casserole

Ingredients:

• 1.5 kg sweet potatoes, peeled and diced
• Butter for greasing the baking dish
• 400 gr. concentrated milk
• 1/2 cup brown sugar
• 5 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 beaten eggs
• 1 cup coarsely chopped roasted salted cashew nuts
• 1/2 cup mini marshmallows
• 1/2 cup sweet coconut flakes

Preparation:

1. Preheat oven to 170°C. Grease a 2-quart baking dish with butter.
2. Place the potatoes in a large saucepan of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander.
3. Mash the potatoes in a large bowl. Add evaporated milk, brown sugar, butter, vanilla extract, cinnamon, beaten eggs, and salt and pepper to taste. Mix until smooth.
4. Spread the potatoes in an ovenproof dish, place in the oven and bake for 25 minutes.
   
   In a small bowl, combine the cashews, marshmallows, and coconut. Remove the casserole from the oven and top with the nut mixture.
5. Bake until the marshmallows are lightly browned, about 5-10 minutes more. Remove from the oven and let cool for 5 minutes before serving.
   
   Recipe Sweet potato casseroles under a crust of glazed nuts.