The Zambrana Family

The following is absolutely the best Sweet Potato Casserole ever and I've never been a sweet potato lover (until I tried this).

Sweet Potato Casserole
(from food network kitchens)

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 Tablespoons unsalted butter, melted
2 Tablespoons packed dark brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg
freshly ground black pepper
1/4 cup coarsely chopped pecans
(this recipe does not call for Mini Marshmallows, but I usually use them)

Preheat the oven th 400 degrees. Put the sweet potatoes on a baking sheet covered with foil and pierce with a fork several times. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter and 8X8 inch oven safe dish. Pour the sweet potato mixture into the pan ans sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

***Tips from Marie
1. I usually double this recipe for bigger crowds and there is usually a bit left over.
2. I usually omit the pepper.
3. I always use about 1/4 teaspoon nutmeg in place of the fresh nutmeg.
4. I use extra pecans....I cover the top with pecans (they're one of my favorite parts of the recipe) and put mini marshmallows on the top during the last 10 minutes or so.