2 1/2 lbs. peeled sweet potatoes cubed to 1 inch
3/4 cup brown sugar
1/4 cup softened butter
1 1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans (save 1/4 to sprinkle on top)
2 cups marshmallows
We like the creaminess of this baked casserole paired with the slight pecan crunchiness. A holiday tradition you'll want to pull out year after year.
Preheat oven to 375 degrees F.
Bring potatoes to a boil, then simmer for 15 minutes. Drain and let cool for just bit. Place potatoes in a bowl. Add sugar, butter and salt and mash with potato masher. Fold in half of the pecans. Place mixture in a buttered baking dish and sprinkle with remaining pecans and marshmallows.
Bake at 375 degrees for 25 minutes.