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Traditional Sweet Potato Casserole

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Member since 2008

Serves 10 | Prep Time 1 hr., 10 mins. | Cook Time 25 mins.


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

Preheat oven to 400°.

Grease each sweet potato with a bit of crisco or non-stick cooking spray and place on a foil-lined baking sheet. Bake at 400 degrees for one hour.

Peel potatoes, and 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.

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I'm planning to make this for both Thanksgiving and Christmas this year - this rendition is a little bit lighter than some versions, so you can feel just a schosh better about eating it! I've adapted this recipe from, choosing to bake my sweet potatoes before mashing them as opposed to boiling them. This gives them loads of flavor!

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