Light Orange Sweet Potato (Yam) Marshmallow Pecan Casserole

Ingredients

• 4 cups mashed sweet potatoes or mashed yams
• 4 1/2-5 tablespoons light brown sugar
• 1/3 cup evaporated skim milk (you may have to use more or less to reach desired consistency)
• 2 tablespoons margarine, at room temperature
• 8 teaspoons freshly squeezed orange juice
• 1/2 teaspoon freshly grated orange rind
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground allspice
• 1 pinch ground cloves
• 1/3 cup pecans, finely chopped
• 2 1/2-3 cups miniature marshmallows

Directions

1. 1

   Bake, peel, and mash the sweet potatoes with a potato masher. To get four cups, its about 3 1/2-4 pounds of sweet potato.

2. 2

   In a large bowl, beat together the potatoes (cooled until just warm), sugar, milk, margarine, orange juice, vanilla, salt, orange zest, and spices and beat until completely smooth. Add more or less evaporated milk until desired consistency has been reached.

3. 3

   Spoon the mixture into a lightly greased casserole dish and refrigerate overnight.

4. 4

   The next day, bring sweet potato dish to room temperature, and bake (covered with a clear lid) for 35 to 45 minutes.

5. 5

   While baking, spread pecans on a separate dry pan and toast until lightly browned and fragrant (use more or less pecans depending on how big your casserole dish is).

6. 6

   In the last 5 minute of baking, sprinkle pecans on top of sweet potatoes, and then spread an even layer of marshmallows over top of that.

7. 7

   WATCH CAREFULLY! Broil (uncovered) until the marshmallows are just turning a darker brown and they are starting to puff.

8. 8

   SERVE!