This is my mother's sweet potato casserole. This recipe brings back so many fond memories of Christmas and it is fairly easy to make. You can make it the day before to save time. Enjoy and Merry Christmas!
1/2 pound sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided (optional)
2 cups miniature marshmallows
Preheat oven to 375 degrees.
Additional Items: 11x7 inch or a good size casserole dish, nonstick cooking spray.
Place the sweet potatoes in a deep pot 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, butter, salt and vanilla extract. Mash sweet potato mixture with a potato masher, or for creamier version use a hand held beater and whip until light and fluffy. Fold in 1/4 cup pecans (if using). Spoon 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 degrees for 25 minutes or until golden.
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