Sweet Potato Casserole

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The happiest people seem to be those who have no particular reason for being happy except that they are so.
-W.R. Inge
Clergyman and Writer
I try very hard to remember that but if all else fails I simply cook. That makes me happy. Here is a recipe from that weekend of fun cooking.
INGREDIENTS
  • Sweet potatoes (peeled and cut into¬†1inch cubes) – 2 1/2 pounds
  • Light brown sugar – 3/4 cups
  • Butter (softened) – 1/4 cups
  • Salt – 11/2 tsp
  • Vanilla extract – 1/2 tsp
  • Ground cinnamon¬†– 1/2 tsp
  • Nutmeg – 1 pinch
  • Pecans (chopped and divided) – 1/2 cups
  • Cooking spray
  • Marshmallows – 2 cups

INSTRUCTIONS

  1. Preheat oven to 375 degrees F.
  2. Place the sweet potatoes in a pot with 1/3 cup of cold water. Cover and bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain. Let cool slightly.
  3. Transfer sweet potatoes in a large bowl. Add brown sugar, butter, salt, vanilla extract, cinnamon, nutmeg, and 1/4 cup of pecans. Mash sweet potato mixture with a potato masher.
  4. Spray an 8×8 baking dish with cooking spray. Transfer the sweet potato mixture into an even layer. Add remaining pecans and top with marshmallows. Bake for 25 minutes or until marshmallows is toasted. Remove from oven. Scoop and serve.

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