Cooking Directions

• 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.

Ingredients

• 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