42nd Recipe Street

2 Medium Sweet Potatoes, Cut into Bite Size Pieces
1 Medium Red Onion, Chopped
1 T (.5 oz) Canola Oil
Kosher Salt and Pepper, to taste

Heat a pan over medium high heat. Chop the veggies and put into a large ziplock bag. Add oil and shake well to mix. Transfer to heated pan and season with salt and pepper. Put in the lid and turn down to medium. Cook until fork tender, stirring occasionally. Remove lid and turn heat up to high. Cook until brown and caramelized.

4 C Sweet Potato, Cubed (About 3 Large)
1/2 C Sugar
2 Eggs
1/2 t Salt
4 T Butter, Melted
1/2 C Evaporated Milk
1/2 t Vanilla Extract
1 Bag Mini Marshmallows OR Pecan Topping

Pecan Topping
1/2 C Brown Sugar
1/3 C Flour
3 T Butter, Melted
1/2 C Chopped Pecans

Peel and cube sweet potatoes. Cover with water and simmer until tender. Drain and mash.

Meanwhile, in a large bowl, mix together sugar, eggs, salt, melted butter, evaporated milk, and vanilla extract. Add in sweet potatoes and whisk until smooth. Transfer to a large lasagna pan.

Instructions for pecan topping: In a medium bowl, mix together the brown sugar and flour. Stir in butter and mix well. Stir in pecans and mix well. Sprinkle mixture over sweet potatoes.

If you are using the pecan topping, bake dish for 25 minutes. If you are using marshmallows, bake dish for 15 minutes, then add the marshmallows and bake for another 10 minutes or so.