Sweet Potato Marshmallow Casserole

Ingredients for 8 servings:

• 1.2 kg sweet potatoes, peeled, quartered
• 175 g brown sugar
• 60 g butter, soft
• 1 ½ tsp salt
• ½ tsp vanilla flavor
• 130 g nuts (pecans or walnuts), chopped
• 150 g marshmallow(s) (mini marshmallows)
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

American Thanksgiving classic, sweet potato casserole

Steam the sweet potatoes like regular potatoes until soft. Then transfer them to a large bowl and let them cool slightly. Add the brown sugar, butter, salt, and vanilla extract and mash with a potato masher until smooth. Fold in half of the nuts. Pour the mixture into a greased baking dish and smooth the surface. Sprinkle with the remaining nuts and scatter the marshmallows on top. Bake the dish in a preheated oven at 190°C (fan oven) for about 25 minutes, until the marshmallows are nice and brown. Note: Using the full 175g of sugar might be too sweet for some tastes. So maybe stir in half to taste, then leave it as it is, or add more sugar to taste.