Sweet Potato Pecan Casserole (Print Version)

# Ingredients:

01 - 3 pounds sweet potatoes, peeled and cubed.
02 - 1/2 cup packed brown sugar.
03 - 1/3 cup softened butter.
04 - 1/2 teaspoon vanilla extract.
05 - 3/4 cup chopped pecans.
06 - 1/4 teaspoon cinnamon.
07 - Salt and black pepper to taste.
08 - 2 cups miniature marshmallows.

# Instructions:

01 - Heat oven to 375°F and grease a 9x13 baking pan.
02 - Boil cubed sweet potatoes for 15 minutes until tender.
03 - Drain potatoes and mash with brown sugar, butter, cinnamon, vanilla, salt and pepper.
04 - Mix in half the pecans and spread in pan.
05 - Top with marshmallows and remaining pecans.
06 - Bake 25 minutes until marshmallows turn golden brown.

# Notes:

01 - Works with light or dark brown sugar.
02 - Add extra salt if using unsalted butter.
03 - Can be made 48 hours ahead.
04 - If making ahead, store topping separately.
05 - Let sit 30 minutes before baking if refrigerated.

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