Sweet Potato Casserole

2½ pounds sweet potatoes (4 medium), peeled and cubed
4 tablespoons margarine
1 large egg
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup coarsely chopped pecans
1 (10-ounce) bag marshmallows

Directions

Preheat oven to 350 F. 176° C

Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes. Drain well and return to the pot. Add margarine, egg, vanilla and salt and mash with a fork or potato masher until slightly chunky. Stir in pecans.

Transfer to a greased 9-inch square baking dish and smooth top. Cover with marshmallows and bake for 12 to 15 minutes or until golden brown. Serve immediately.