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-Sweet potatoes -Milk & orange juice -Egg -Butter -Vanilla -Brown sugar -Marshmallows -Pecans
Peel and chop the sweet potatoes, then boil them until soft.
Combine the milk, butter, egg, brown sugar, orange juice, cinnamon salt, butter vanilla and soft sweet potatoes and mix until everything is smooth and creamy.
Add the casserole to a greased casserole dish and bake for 25 minutes.
Prepare the crunchy pecan topping. Remove the casserole from the oven and add the pecans and marshmallows in alternating strips to the top of the casserole.
Return the dish to the oven and continue baking for 10-15 minutes, or until the marshmallows have begun to brown.
Use mini marshmallows to make it easier to alternate the lines of marshmallows and pecan topping.