Classic Sweet Potato Casserole

• Gluten free

• Produce

  • 2 1/2 lbs Sweet potatoes

• Baking & Spices

  • 3/4 cup Brown sugar, light packed
  • 1/2 tsp Cinnamon, ground
  • 1 Pinch Nutmeg
  • 1 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/4 cup Butter

• Desserts

  • 2 cups Marshmallows, mini

Found on asassyspoon.com

Description

Directions

• Preheat oven to 375 degrees F.
• Place the sweet potatoes in a pot with 1/3 cup of cold water. Cover and bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain. Let cool slightly.
• Transfer sweet potatoes in a large bowl. Add brown sugar, butter, salt, vanilla extract, cinnamon, nutmeg, and 1/4 cup of pecans. Mash sweet potato mixture with a potato masher.
• Spray an 8x8 baking dish with cooking spray. Transfer the sweet potato mixture into an even layer. Add remaining pecans and top with marshmallows. Bake for 25 minutes or until marshmallows are toasted. Remove from oven. Scoop and serve.