Marshmallow or Streusel - Well, I say both! (Sweet potato casserole)

Some people love sweet potatoes with gooey marshmallows on top - brings back memories of childhood.  Some love the rich, nutty taste of a streusel.  At each Thanksgiving, I seem to have a good mix of both.  So, why should we have just one?  I say - let's have both!

My sister-in-law, Lisa, loved this version of sweet potatoes so much that she tagged a photo of the dish as me, and has asked for the recipe.  (The picture is Lisa's creation - woo hoo!!) Well, of course - I would be happy to to!   This version makes a heck of a lot of sweet potatoes, but, they can go quickly.  This version is intended to feed 12 - you can certainly adapt to meet your sized crowd. 

For Sweet Potatoes

12-14 medium sweet potatoes (baked at 350 degrees for approximately 1 hour - until tender - and cooled to room temperature)
1 1/2 cans of evaporated milk
1 tablespoon grated nutmeg
3/4 cup brown sugar
1 teaspoon kosher or sea salt
2 eggs

For streusel
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tablespoon grated nutmeg
Pinch of salt
6 tablespoons melted butter

Mini marshmallows

Blend all sweet potato ingredients until smooth and creamy.  Add more evaporated milk, if not creamy enough.  The mixture should be slightly runny.  Place into a large casserole dish.

In a separate bowl, blend the dry ingredients, including nuts and spices.  Slowly add butter until mixture is crumbly. 

Top the sweet potatoes with alternating rows (diagonally looks great) of marshmallows and streusel. 

Place in a pre-heated 350 degree oven until sweet potatoes bubble and marshmallows are browned. 

Enjoy!