1 stick butter
1 c. light brown sugar
1/2 c. pecans, chopped
4 (15 oz each) cans sweet potatoes, drained
1 t. ground cinnamon
1 t. ground nutmeg
1 (13 oz) jar marshmallow topping
In a saucepan over medium heat, melt butter. Stir in brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place sweet potatoes in a large bowl and mash (leave some chunks). Pour sugar mixture over sweet potatoes. Add cinnamon and nutmeg. Stir until well blended. Transfer to a metal pie plate. Top with marshmallow topping. Bake at 325 degrees for 15 minutes. To brown the top, raise oven temperature to 400 degrees and bake for an additional 10 minutes.
From the kitchen of ... Mark & Shannon
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