Traditional Sweet Potato Casserole

Ingredients

• 5-6 sweet potatoes, washed, peeled and cut into 1 inch cubes
• 1/2 cup of packed brown sugar
• 1/4 cup of butter, softened
• 1 teaspoon of salt
• 1/2 teaspoon of vanilla extract
• 1 cup of finely chopped pecans, divided
• 1 cup of miniature marshmallows

Directions

1. Preheat the oven to 375�F.
2. Wash, peel and cut the sweet potatoes into 1 inch cubes. Place them in a large pot and cover with cold water. Bring the water to a boil, then lower the heat to low and simmer for 12-13 minutes, or until soft.
3. Remove the sweet potatoes from the water and place them in a large bowl. Add the brown sugar, butter, salt and vanilla extract. Mash the ingredients together with a potato masher.
4. Fold in 1/4 cup of the chopped pecans to the sweet potato mixture.
5. Scrape the mixture into a small-medium sized baking dish. The one I used was about 8 x 5 inches.
6. Sprinkle the remaining chopped pecans on the sweet potatoes and top with the marshmallows.
7. Place the dish in the oven and bake on a low rack (as to not burn the marshmallows) for 20-25 minutes, or until golden.