SWEET POTATO CASSEROLE WITH GRAHAM CRACKER STREUSEL

Sweet Potato Casserole with Graham Cracker Streusel image

Provided by Mindy Fox

Time 2h

Yield 6-8 servings

Number Of Ingredients 12

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3 pounds orange-fleshed sweet potatoes (about 4 large or 5 medium)
5 (4 3/4x2 1/4") graham crackers (about 2 3/4 ounces)
1 cup pecans, coarsely chopped
1 3/4 teaspoons kosher salt, divided
6 tablespoons unsalted butter, softened, divided
1/4 cup plus 2 tablespoons whole milk
1/4 cup pure maple syrup
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon freshly ground black pepper
1 cup mini marshmallows
An 8-inch cast-iron skillet or 2-quart baking dish

Steps:

Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)
Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.
Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.
Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.
Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.