It was a lot of surprise.
This recipe comes from Eric's sister, Vicki. She makes these for Thanksgiving and you better believe I'm looking forward to doing some damage. T minus three days...
SWEET POTATO CASSEROLE
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 tsp salt
1/2 tsp vanilla
1/2 cup finely chopped pecans
2 cups mini marshmallows
Preheat oven to 375F (190C).
1. Place sweet potatoes in a pot and cover with cold water. Bring to a boil. Reduce heat and simmer until tender, approximately 15 minutes. Drain and cool slightly.
2. In a large bowl, combine sweet potatoes, sugar, butter, salt, and vanilla. Mash well with a potato masher (or use an electric mixer) until smooth. Fold in 1/4 cup pecans.
3. Pour mixture into an 11x7-inch baking dish that has been coated with cooking spray. Sprinkle with remaining pecans.
Top with marshmallows. Bake until golden, approximately 25 minutes.
This recipe involves a buttery, rich, sweet, crunchy version of sweet potatoes. Not unlike pumpkin pie. While I can't guarantee everyone will love them, I can guarantee that I will. And that's just as good, if you ask me.