Sweet Potato Casserole
3 (15-oz.) cans or 1 (40-oz.) can Dunbars Nature’s Pride® Cut Sweet Potatoes, drained and mashed
1 cup granulated sugar
8 tablespoons butter, softened
1 teaspoons vanilla extract
½ cup milk
2 cups candied pecans, chopped (can buy in store or use recipe below)
1 cup mini marshmallows
Preheat oven to 350º F.
Combine sweet potatoes and next 5 ingredients in a large bowl mixing well. Pour mixture into a 9x13 casserole dish. Sprinkle with chopped candied pecans and marshmallows.
Bake at 350 for 22 minutes. Sprinkle with marshmallows and bake for an additional 10 minutes.
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
16 ounces (about 4 cups) unsalted pecans halves
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water
Preheat oven to 300 degrees. Line a large baking sheet with foil and set aside.
In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.