SWEET POTATO CASSEROLE
- 4 (1 lb) cans sweet potatoes
- 1 cup sugar
- 1/4 cup butter
- 1 tbsp milk
- 1 tbsp vanilla**
- 1/2 cup chopped pecans
**The recipe actually calls for 1/4 cup of bourbon. But, because I don’t drink alcohol, I choose to substitute for vanilla. My mom loves the bourbon taste and recommends using that if you are so inclined.
Preheat your oven to 350 degrees F (180 C).
Heat sweet potatoes in juice on high on the stove for approximately 10-15 minutes.
Drain liquid and mash the potatoes (I personally like to use a hand mixture to mash, but a hand held device is always an option).
Add in sugar, butter, vanilla (or whiskey) and enough milk to mimic the consistency of mashed potatoes.
Transfer to a buttered casserole dish and sprinkle pecans on top.
Heat in the oven at 350 degrees F (180 C) until bubbling.
Once bubbling, remove from oven, cover with marshmallows, and put back in the oven until the marshmallows are lightly browned.
Once cooking is complete, let cool and serve!