Cooking again. . .

Family Favorite Sweet Potato Casserole

Everyone in the family loves this dish and hope you will too!

CLASSIC SWEET POTATO CASSEROLE

6 med. sweet potatoes

1 c. sugar

1/2 c. milk

1/2 c., plus 2 T. butter, melted and divided

2 lrg. eggs

1 t. pure vanilla extract

1/2 t. salt

1/2 c. light brown sugar

3 T.  all-purpose flour

1/2 c. flaked cocoanut

1/2 c. chopped walnuts or pecans

14 lrg. marshmallows, cut crosswise or enough mini marshmallows to cover dish

Place  sweet potatoes in a pot of water and boil until easily pierced with a fork.  Pour water off and cover with cold water so they will be easily handled and pull the skins off.  Mash the sweet potatoes.   Preheat oven to 350 degrees F. Coat 11/7 baking dish with nonstick cooking spray; set aside.

Combine mashed sweet potatoes, granulated sugar, milk, 1/3 cup butter, eggs, vanilla and salt in medium bowl; stir to mix well. Spoon into prepared dish.  Combine brown sugar, flour, nuts and cocoanut in small bowl; stir to mix well. Sprinkle over sweet potato mixture.  Drizzle with remaining 2 tablespoons of butter. Bake 20 minutes.

Sweet Potato Casserole

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