Hello, cooks!
For some of us tomorrow is Thanksgiving and this means we are trying to do the best to get in a food coma as soon as possible while pretending to watch some football.
All carbs consumed on Thanksgiving day do not count. This is a scientific fact. Whether or not you're planning a big family dinner or might want to try this out fir a future occasion, I bring you... Sweet Potato Casserole! The solution to world problems.
What do we need?
* 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 (or a whole bag, you know you will be eating those off as you go, or putting so many on top it will look like a snow blanket!)
How do we make it?
Preheat the oven at 375°
Put your sweet potatoes in a deep pan or a Dutch oven and cover with cold water. Bring it to a boil and then reduce the heat and let it simmer for 15 to 20 minutes or until the sweet potatoes are very soft. (Tender people, not soggy).
Drain your sweet potatoes and let them cool at room temperature
Move your sweet potatoes to a large bowl. Add brown sugar, butter, salt and vanilla.
Mash the ingredients until they become a soft mixture and then add 1/4 of pecans.
Movie or make sure into a 11 x 7" baking dish coated with cooking spray. Sprinkle the rest of your pecans on top (Don't be shy, go nuts!) Top with the mini marshmallows and bake for 25 minutes or until it is all beautiful and golden.
Enjoy!
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