Recipes | November 1, 2017 Sweet Potato Casserole By Jill Skinner Print Recipe This side is warm and sweet—almost a dessert. For a hearty aroma and deep color, use fresh sweet potatoes and avoid canned. Ingredients 6 large sweet potatoes 1 cup brown sugar 2 beaten eggs 1 tsp vanilla extract 1 cup chopped pecans (optional) 1 cup mini marshmallows (optional) ⅓ cup butter Instructions Wrap sweet potatoes in foil and place on cookie sheet. Bake at 350° F until tender, about 2 hours.Peel and mash potatoes.Add all remaining ingredients to potatoes and stir in well.Bake at 350° F for 1 hour. Knife should come out clean after testing.Top with pecans or marshmallows, if desired.