Zach and I discovered Saveur Magazine in the Newark Airport on our way to Florida. I tried out the mags Sweet Potato Casserole recipe on Thanksgiving and it was incredible. If you enjoy sweet potatoes, I highly recommend giving it a try.

Sweet Potato Casserole
Serves 8-10

Instructions:

1. Heat oven to 400 degrees. Place 4 lbs. sweet potatoes on a parchment paper-lined baking sheet; bake until soft, about 1 1/2 hours. Let cool. Reduce oven temperature to 350 degrees.
2. Peel potatoes; pass them through a food mill into a bowl (I peeled them pre-bake so I could just mash and whip them with a whisk). Whisk in 1/2 cup evaporated milk, 1/2 cup sugar, 4 tbsp. melted unsalted butter, 2 tsp. vanilla extract, 1/2 tsp. kosher salt, 1/2 tsp. ground allspice, and 2 beaten eggs.
3. Transfer to a 2-qt oval baking dish. In a food processor (I used a Ziploc bag and a heavy spoon for this part in lieu of a processor) pulse together 3/4 cup roasted salted cashews (I subbed in pecans), 1/2 cup light brown sugar, 3 tbsp. flour, and 2 tbsp. melted unsalted butter until coarsely ground.
4. Crumble cashew mixture over half of casserole; top other half with 2 cups mini marshmallows. Bake until marshmallows are golden brown, about 30 minutes.