Here are 2 Versions of the recipe.  The first uses the Williams-Sonoma Sweet Potato Casserole box product.

Sweet Potato Casserole

By Roger Sitrin

 

Ingredients

1 package Williams-Sonoma Sweet Potato Casserole with Spiced Streusel

1 40 ounce can Princella cut sweet potatoes / yams

1 15 ounce can of 100% pumpkin (not pumpkin pie mix)

1 bag mini marshmallows

 

 

Process

1. Butter a 13 x 9 inch casserole dish
2. Drain the sweet potatoes and gently mix with pumpkin. Fold the pumpkin and sweets together to avoid mashing potatoes too much.
3. Follow directions on Williams-Sonoma Sweet Potato Casserole with Spiced Streusel box to make the streusel.
4. Mix the seasoning packet with the potatoes.
5. Put potatoes mixture in casserole dish
6. Top with mini marshmallows
7. Sprinkle streusel over marshmallows followed by pecans.
8. Bake according to directions on box.

 

 

Sweet Potato Casserole

 

This is a recipe that I originally made from a Williams-Sonoma boxed product but it is easily created without the box!

 

Ingredients

 

Streusel

¼ Flour

¼ Brown sugar

¼ cup Butter  VERY COLD and cut into small dice

¼ teaspoon salt

½ teaspoon cinnamon

 

Filling

29 ounce can of 100% pumpkin

40 ounce can of yams (drained)

½ cup brown sugar

1 teaspoon Cinnamon

¼ teaspoon Nutmeg

1 teaspoon Vanilla paste

½ cup Pecans

1 package Mini marshmallows

 

 

1. For Streusel
   1. Place all Streusel ingredients in bowl and cut together using a pastry blender or use the metal blade in a food processor and pulse the mixture until well blended and the consistency of cornmeal.
   2. Refrigerate until later.

 

 

2. For Filling
   1. Butter a 13 X 9 inch casserole
   2. In a large bowl, mix the yams, pumpkin, brown sugar, cinnamon, nutmeg and vanilla
   3. Spread filling evenly in the casserole
   4. Sprinkle a layer of mini marshmallows
   5. Sprinkle Streusel on top of marshmallows
   6. Bake in 350° F oven about 20 – 25 mins until the topping is bubbly and toasty!

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