Traditional Sweet Potato Casserole

From Cooking Light

serves 16

Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows

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.

Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin