Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup whole milk
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1/3 cup packed light brown sugar
  • 3 tbsp unsalted butter, melted
  • 2 tbsp all-purpose flour
  • 2 cups mini marshmallows

Instructions:

  1. Place cubed sweet potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender (about 20 minutes).
  2. Drain potatoes thoroughly. While still hot, mash the potatoes until silky-smooth.
  3. Stir in the melted butter, brown sugar, milk, cinnamon, salt, and vanilla until the batter is uniform and aromatic.
  4. Spread the mixture evenly into a greased 9x13 inch casserole dish, smoothing the top with a spatula.
  5. In a small bowl, combine chopped pecans, brown sugar, melted butter, and flour. Stir until the pecans are thoroughly coated.
  6. Sprinkle the pecan topping evenly over the sweet potato base, pressing down lightly.
  7. Preheat oven to 350°F (175°C) and bake for 25–30 minutes until the pecan topping is golden brown.
  8. Remove from the oven and immediately cover the top with mini marshmallows.
  9. Return to the oven for 5–8 minutes, or until the marshmallows are toasted and mahogany-colored.