Oatmeal Cookie Sweet Potato Casserole Recipe by Amanda

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Ingredients

½ cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
¾ cup brown sugar
½ cup granulated sugar
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
3 cups old-fashioned whole oats
1/4 cup pecans, chopped
1 (10 ounce) bag mini-marshmallows (if you only have regular-size marshmallows on hand, cut them down to mini-marshmallow size)
5 cups (about 6 large) cooked sweet potatoes
1 teaspoon vanilla extract
½ milk (can substitute cream or half and half)
4 tablespoons (½ stick) butter
Oatmeal Raisin Cranberry Cookie and Marshmallow Topping:
½ cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
3 cups old-fashioned whole oats
1/4 cup pecans, chopped
1 (10 ounce) bag mini marshmallows
Sweet Potato Filling:
5 cups (about 5-6 large) cooked sweet potatoes, mashed
butter for greasing 13” x 9” x 2” oven-safe baking pan
2 large eggs
1 teaspoon vanilla extract
½ cup milk (can substitute cream or half and half)
4 tablespoons (½ stick) butter
Optional: up to 1 cup of sugar *depending on sweetness of sweet potatoes, you can taste test the sweet potatoes after they are baked and cooled