I decided to do something different with sweet potatoes this year.
6 Sweet potatoes peeled and cubed 1/2 cup of brown sugar 1 tsp vanilla 1/2 cup melted butter 1 tsp of salt 2 eggs
Crumble 1/4 cup sugar 1 cup crushed pecans 1/2 tsp cinnamon 1/4 tsp nutmeg 1 Tbsps. cold butter 1 Tbsps. flour Marshmallow Topping 2 (13 oz.) jars of marshmallow fluff
Preheat the oven to 400 degrees F. Boil the potatoes until tender, once tender and mash the potatoes until smooth. Now stir in the brown sugar, vanilla, eggs, salt and butter the set it aside. In a medium bowl mix the sugar pecans, cinnamon, nutmeg, butter and flour until it resembles course crumbs. In a casserole dish layer in the potato mixture, the crumble, and then the marshmallow fluff. when finished top the casserole with the remaining fluff and bake for 15 to 20 minutes or until golden brown.