Traditional Sweet Potato Casserole

Brenda V

16 servings

2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes

¾ cup packed brown sugar

¼ cup butter, softened

1 ½ teaspoons salt

½ teaspoon vanilla extract

½ cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows.

 Preheat oven to 375 degrees.

Place the 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)

Mass sweet potato mixture with a potato masher.  Fold in ¼ cup pecans.  Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray.

Sprinkle with remaining ¼ cup pecans; top with marshmallows.  Bake at 387 degrees for 25 minutes or until golden.

Per serving:  186 calories, 5.5 g fat (2 g sat fat, 2.3 g mono, .9g poly), 1.6 g protein, 33.1 g carbohydrate, 2.5 g fiber, 8 mg cholesterol, .7 mg iron, 272 mg sodium, 23 mg calcium.

To prepare the day before, prepare but do not add pecans.  Before baking stir in ½ pecans, place in a baking dish and top with remaining pecans and marshmallows.

(- Our favorite)