Sweet Potato Casserole We started with a basic sweet potato casserole and added toppings to satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

Ingredients

2 1/2  pounds  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

Cooking spray

2  cups  miniature marshmallows

Method:

Preheat oven to 375°.

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 cup pecans.

Scrape 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° for 25 minutes or until golden.