Creamy Sweet Potato Casserole

When we think of Thanksgiving, we think of sweet potatoes! 

It's the perfect cross between a side dish and a dessert.

Add Funky Mello vanilla marshmallow creme for a special melt-in-your-mouth treat!

Adapted from It Doesn't Taste Like Chicken.

9 Ingredients

• 4 - 5 medium sweet potatoes (8 cups cubed), peeled and cut into 2" cubes
• ¼ cup butter
• ¼ cup milk
• ¼ cup brown sugar
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon vanilla extract
• ½ cup chopped pecans (optional)
• 8-ounce tub of Funky Mello vanilla marshmallow creme

Instructions

In a medium pot add the sweet potatoes and cover completely with water.

Bring to a boil and cook for 10 - 12 minutes until the sweet potatoes are fork tender. Drain and return potatoes to the pot.

Add the butter, milk, sugar, salt, cinnamon, and vanilla and use a potato masher to mash well.

Spread the hot sweet potato mixture into an even layer in a 9" x 9" square casserole dish or equivalent size.

Gently spread the marshmallow creme across the top.

Optional: For peaks, touch the creme with the flat side of the spatula and pull straight up. Repeat all over the surface for desired look. Finish by toasting the top with a brûlée torch. If desired, sprinkle the chopped pecans over top.