Traditional Sweet Potato Casserole

By pchmiel

Cooking Light November 2007

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 3/4 cup packed brown sugar
• 1/4 cup butter softened
• 1 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup finely chopped pecans, divided
• Cooking spray
• 2 cups miniture marshmallows

Preparation

Step 1

Preheat oven to 375 degrees

Place 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.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixtue 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. Spinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375 degrees for 25 minutes or until golden.