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 celebration, assemble the casserole and bake at your host's home while the turkey stands. (For more classic dishes, visit our sweet potato and yam recipes collection.)

Yield: 16 servings

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

Preparation

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.

Nutritional Information

Calories:

186 (27% from fat)

Fat:

5.5g (sat 2g,mono 2.3g,poly 0.9g)

Protein:

1.6g

Carbohydrate:

33.1g

Fiber:

2.5g

Cholesterol:

8mg

Iron:

0.7mg

Sodium:

272mg

Calcium:

23mg