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  Traditional Sweet Potato Casserole

2-1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1-1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows

 

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. Makes 16 servings.

 

 

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