Traditional Sweet Potato Casserole

To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving or Christmas celebration, assemble the casserole and bake at your host's home while the turkey stands.

Ingredients

• 2 1/2 lb. sweet potatoes, peeled and cut into 1-inch cubes
• 3/4 C. packed brown sugar
• 1/4 C. butter, softened
• 1 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 1/2 C. finely chopped pecans, divided
• Cooking spray
• 2 C. miniature marshmallows

Directions

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). Mash sweet potato mixture with a potato masher. Fold in 1/4 C. pecans. Scrape potato mixture into an even layer in an 11x7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 C. pecans; top with marshmallows. Bake at 375 degrees for 25 minutes or until golden.