Sweet Potato Casserole with Pecans

Sweet Potato Casserole

2 1/2 pounds raw sweet potatoes, peeled and cut into 1-inch cubes
OR
2 1/2 lb can of precooked sweet potatoes

3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows

Preheat oven to 375°.

Place the sweet potatoes in a large saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Gently stir in the pecans. Spoon the potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with mini marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories: 186 (27% from fat)
Fat: 5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein: 1.6g
Carbohydrate: 33.1g
Fiber: 2.5g
Cholesterol: 8mg
Sodium: 272mg
Calcium: 23mg

Sweet Potato Salad

Makes 12 Servings


• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

Sweet Potato Cashew Bake

1/2 c packed brown sugar
1/2 cup broken cashew pieces
1/2 tsp salt
1/4 tsp ground ginger
2 lbs sweet potatoes (canned), drained
1 - 8 oz can sliced peaches, drained
3 T butter

Cut sweet potatoes into about 1" thick slices. Slice peaches into 1/2 " slices. Combine sugar, nuts, salt and ginger. In 10x6x2" (approx) baking dish, layer 1/2 of the sweet potatoes and 1/2 of the peaches and 1/2 of the sugar / nut mixture. Repeat. Dot with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 min. Serve.