For Thanksgiving my beautiful cousin made sweet potato casserole topped with marshmallows and pecans that had everyone coming back for seconds, so I had to share this recipe.
3 - 4 lbs of sweet potato
1 tablespoon of vanilla
1 teaspoon of salt
3/4 cup of milk
1 cup of brown sugar
1 cup of chopped pecans (coarse or fine)
1 to 1.5 cup of marshmallow
1 teaspoon of cinnamon powder
Let's get started
Rinse the root off and using a veggie peeler remove all of the skin on the potato and chop into small pieces. The smaller the pieces the quicker it will cook. Place into a large or medium size pot filled with water add in 1 tablespoon of sugar. Cook until tender.
Once the root is tender drain all the water and mash with a mash potato masher or large fork. Sprinkle in salt. Pour vanilla into milk then pour onto mashed root. Using a wooden spoon or mash potato masher stir and incorporate until you get a nice smooth texture or well incorporated. Pour into baking pan, I'm using a 1.5 quart pan, then evenly top with marshmallows, followed by coarsely chopped pecans then sprinkle on the remaining brown sugar (FYI: You don't have to use all the sugar.). Lastly sprinkle with cinnamon powder.
Bake in preheated oven for 350F for 25 to 30 minutes or until marshmallows and brown sugar has melted.