Sweet Potato Cassesrole

By McCarleyRHLAC

Nutrition Information
Calories: 188, Fat: 7g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 87mg, Potassium: 316mg, Carbohydrates: 29g, Fiber: 3g, Sugar: 14g, Protein: 1g, Vitamin A: 243.7%, Vitamin C: 2.5%, Calcium: 3.6%, Iron: 4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Ingredients

• 3 lbs sweet potatoes- Peeled & Cut into Cubes
• 1/2 cup brown sugar- Packed
• 1/3 cup butter- Softened
• 1/2 tsp vanilla extract
• 3/4 cup chopped pecans- divided
• 1/4 tsp cinnamon- or to taste
• salt and pepper to taste
• 2 cups mini marshmallows

Preparation

Step 1

1. Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
2. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
3. In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
4. Fold in half of the pecans and spread into prepared pan.
5. Sprinkle with the marshmallows and the remaining pecans.
6. Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.