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Sweet potato casserole with a layer of pecans and toasted marshmallows

Sweet Glazed Apple Cranberry Sweet Potato Casserole

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This recipe yields 16 servings

Ingredients:

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium apples, peeled and cubed
  • 1/2 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 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
  • Cooking spray
  • 2 cups miniature marshmallows

 

Directions

Preheat oven to 375 degrees.


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


In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg.


Place sweet potatoes in a large bowl. Add brown sugar, butter, salt and vanilla extract. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans.


With the cooking spray, grease a 1.5-qt. baking dish. Layer half of the sweet potatoes and half of the apple mixture. Repeat layers.


Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375 degrees for 25 minutes or until golden.