Classic Sweet Potato Casserole from: Cooking Light
- 2 1/2 pounds peeled sweet potatoes, cooked (steamed, baked or roasted)
- 1/2 cup packed brown sugar
- 1/4 cup butter softened
- 1 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans (divided)
- 5 oz bag or our handcrafted marshmallows cut into pieces,*try, ginger snap, creme brulee, orange or cinnamon for variation.
Place first 5 ingredients in bowl and mash with potato masher. Fold in 1/4 cup chopped pecans. Pour mixture into 11x7 baking dish that is coated with non stick spray. Sprinkle remaining 1/4 cup pecans on top. Bake 375 for 25 minutes. Remove from oven, top with marshmallows, return to oven and bake or broil till browned.