Traditional Sweet Potato Casserole

Submitted by senseicheryl

"This recipe was in an email from the www.myrecipes.com website which has something to do with Cooking Light magazine. To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands."

 

• Ready In: 50mins
• Ingredients: 7
• Yields: 1 11 x 7 inch baking dish
• Serves: 16

ingredients

• 2 1⁄2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 3⁄4 cup brown sugar, packed
• 1⁄4 cup butter, softened
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup pecans, finely chopped, divided
• 2 cups miniature marshmallows

directions

1. Preheat oven to 375°.
2. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
3. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.