No Place Like Home

November

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Sweet Potato Casserole

1 40-oz can yams

1 29-oz can yams

2 eggs (beaten)

¾ cup evaporated milk

2 teaspoons vanilla extract

1 ½ teaspoons cinnamon

½ cup granulated sugar or Splenda

Butter to grease casserole dish

Drain yams of liquid, put in mixing bowl, and mash. Add the beaten eggs, milk, and sugar and beat by hand or mixer. Add the cinnamon and vanilla to mixture; mix thoroughly. Grease a 9×13-inch casserole dish with butter and spread sweet potato mixture in it. Set aside and make topping.

Topping:

1 cup chopped pecans

½ cup light brown sugar (packed)

½ cup all-purpose flour

½ stick butter

1 cup mini marshmallows

In a small mixing bowl, add chopped pecans, brown sugar, flour, and melted butter and mix together. Consistency will be crumbly. Put topping on sweet potato mixture in casserole dish. Sprinkle marshmallows on top of topping mixture. Bake at 375 degrees F for 30 minutes. Marshmallows should be brown and partially melted. Enjoy!