2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
½ cup brown sugar
¼ cup light butter, softened
1 teaspoon salt
½ teaspoon vanilla extract
½ cup finely chopped pecans, divided
2 cups miniature marshmallows
Preheat oven to 375 degrees. Place sweet potatoes in a large pot or Dutch oven and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in ¼ cup pecans. Scrape potato mixture into an even layer in 11x7-inch baking dish coated with non-stick cooking spray. Sprinkle with remaining ½ cup pecans' top with marshmallows. Bake at 375 degrees for 25 minutes or until the marshmallows become golden brown.