Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 0.5 cup unsalted butter, melted
  • 0.5 cup whole milk
  • 0.5 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 0.5 tsp sea salt
  • 0.25 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup chopped pecans
  • 0.33 cup all-purpose flour
  • 0.5 cup brown sugar (for topping)
  • 3 tbsp unsalted butter, chilled and cubed
  • 1.5 cups mini marshmallows

Instructions:

  1. Place your 3 lbs of cubed sweet potatoes in a large pot of salted water. Boil for 15 minutes until a fork easily pierces the center.
  2. Pour the potatoes into a colander. Let them steam dry for 2 minutes to remove excess moisture so the casserole isn't runny.
  3. Return potatoes to the pot and mash thoroughly. Add the 0.5 cup melted butter and 0.5 cup whole milk until silky and uniform.
  4. Stir in 0.5 cup brown sugar, 1 tsp vanilla bean paste, sea salt, cinnamon, and nutmeg.
  5. Whisk the 2 large eggs in a small bowl, then slowly stir them into the warm potato mixture. The mixture should look glossy and thick.
  6. Spread the potato mixture evenly into a greased 9x13 baking dish.
  7. In a separate bowl, mix 1 cup chopped pecans, 0.33 cup flour, and 0.5 cup brown sugar. Cut in the 3 tbsp of chilled, cubed butter until it looks like coarse sand.
  8. Sprinkle the pecan mixture over the potatoes.
  9. Place in a preheated 375°F (190°C) oven. Bake for 25 minutes until the edges are bubbling.
  10. Sprinkle 1.5 cups mini marshmallows on top. Bake for another 5-8 minutes until the marshmallows are golden brown and puffed.