Sweet Potato Casserole

A favorite dish for our family at Thanksgiving time has always been Sweet Potato Casserole for as long as I can remember.  Every year I've tried a different recipe and it's been good but just didn't quite hit the spot.  This year we found the recipe that is our favorite and is a keeper. 

 

2 Cans (29 oz. each) Sugary Sam Cut Sweet Potatoes (drained)

2 Eggs

1/2 Cup Milk

3/4 Cup Brown Sugar (divided)

1 Tsp. Vanilla

1 Tsp. Salt

1/2 Tsp.Cinnamon

1/4 Cup Butter (melted)

1/2 Cup Flour

1 Cup Chopped Pecans

1 Bag of Marshmallows

Heat oven to 375 F. Grease a 13x9 inch baking dish.  Pour sweet potatoes into pan. In a mixing bowl, add eggs, milk, 3/4 cup of the brown sugar, vanilla, salt and cinnamon.  Mix well. Spread over the sweet potatoes. In a medium bowl, combine butter, flour and remaining 3/4 cup brown sugar; stir in pecans.  Sprinkle evenly over sweet potato mixture. Bake 30 to 35 minutes or until topping is browned. Add marshmallows on top and put back in oven until the marshmallows are golden brown.