Thanksgiving Casserole (Print Version)

# Ingredients:

01 - 2 cups of tiny marshmallows.
02 - A pinch of salt and some black pepper.
03 - 1/3 cup of butter, softened.
04 - 1/2 teaspoon vanilla.
05 - 1/2 cup of brown sugar, packed tightly.
06 - 1/4 teaspoon ground cinnamon.
07 - 3 pounds of sweet potatoes, peeled and cut into cubes.
08 - 3/4 cup of pecans, chopped up.

# Instructions:

01 - Turn on your oven to 375°F and grease a 9x13 pan.
02 - Let the cubed sweet potatoes cook in boiling water for about 15 minutes until soft.
03 - Pour out the water so only the cooked potatoes are left.
04 - Mix the potatoes with butter, cinnamon, vanilla, brown sugar, salt, and pepper, and mash everything together.
05 - Stir in half of the pecans into the mashed mixture.
06 - Put the mashed potatoes in the greased dish, smoothing it out evenly.
07 - Sprinkle the leftover pecans and marshmallows evenly on top.
08 - Pop it in the oven for 25 minutes or until the marshmallows are golden and toasty.

# Notes:

01 - You can use either dark or light brown sugar.
02 - Prepare this 2 days ahead, but don't add the topping until ready to bake.
03 - If making ahead, leave at room temperature for half an hour before baking.
04 - Use extra salt if your butter isn't salted.

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