breakfast · Desserts · snacks · Uncategorized · vegetarian

Sweet Potato Casserole



2.5lb sweet potatoes, peeled, cut into 1 inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1.5 tsp salt

1/2 tsp vanilla extract

1/2 cup finely chopped pecans, divided

2 cups miniature marshmallows

Boil sweet potatoes until soft and tender, drain and remove from pot and let cool slightly. Add sweet potatoes to a bowl with butter, sugar, salt, and vanilla. Mash together and fold in 1/4 cup of pecans. Pour mixture into a sprayed 11×7 casserole dish and top with remaining pecans and marshmallows. Bake on 375F for 25 minutes.

Serves 16. recipe from cooking light


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