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Sweet Potato Casserole

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Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans for scrumptious, yet fun little twist.

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

Instructions

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.

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