Candied Pecan Sweet Potato Casserole With Tahini

This candied pecan sweet potato casserole with tahini is easy to make and will leave your guests wanting more and begging for the recipe.

Have This!

• 5 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1 cup water
• 2 eggs
• 1 teaspoon vanilla
• 2 tsp. tahini
• ½ cup butter, melted
• 1 cup brown sugar
• 2-3 teaspoons salt
• ½ cup milk or heavy cream

Do This!

• Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using a slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
• Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, tahini, salt, and milk and mix until smooth.
• Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well. Sprinkle mixture over potatoes.
• Bake uncovered for 15-20 minutes until pecans are caramelized.
• Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.