- Calories per serving 193
- Caloriesfromfat per serving 29%
- Fat per serving 6.3g
- Saturated fat per serving 2.4g
- Monounsaturated fat per serving 2.6g
- Polyunsaturated fat per serving 1g
- Protein per serving 2.9g
- Carbohydrate per serving 31.4g
- Fiber per serving 1.9g
- Cholesterol per serving 38mg
- Iron per serving 1.1mg
- Sodium per serving 235mg
- Calcium per serving 54mg
How to Make It
Preheat oven to 375°.
To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.