Sweet Potato Cranberry Casserole

My favorite Thanksgiving side dish is sweet potatoes. My all time favorite sweet potato recipe is the one my mom use to make for Thanksgiving dinner. I believe it originally came out of one her old church cookbooks. This recipe uses canned sweet potatoes although I'm sure you can use fresh sweet potatoes if you sweeten them first.

Ingredients:

All of the amounts will vary depending on the size dish you want to serve

1-4  29oz size cans of sweet potatoes in syrup, drained (I used 1 can for a 1.5 quart casserole dish, but I have used as many as 4 when I'm using a deep baking pan.)
Fresh cranberries, rinsed and drained (about 3/4 cup for 1.5 quart dish)
1 jar of orange marmalade (about 1/2 cup for 1.5 quart dish)
1 bag of mini marshmallows (1/4 of bag for 1.5 quart dish)
Chopped pecans (1/2 cup for 1.5 quart dish)

Put the sweet potatoes in a greased dish/pan of your choice. I used a 1.5 quart casserole dish this time. It made enough for 3-4 people. Usually if I'm bringing this recipe to a Thanksgiving dinner I use a deep 9X13 pan. I also like using disposable foil pans, as the marshmallows get baked onto the sides of the pan. Sprinkle cranberries over the top then sprinkle the pecans over the top. Now, dot the casserole with orange marmalade. Bake covered at 350 for 30 minutes. Pull casserole out, cover with marshmallows. Put back in the oven and bake until marshmallows are golden brown. You can also broil if you prefer, but KEEP AN EYE on the marshmallows, they brown VERY FAST this way.