Ingredients:

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

Instructions:

  1. Place the cubed sweet potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium low and simmer 20 minutes until tender and easily pierced by a fork.
  2. Drain the potatoes thoroughly in a colander. Note: Let them steam dry for 2 minutes to remove excess moisture.
  3. While the potatoes are still warm, use a hand mixer or masher to blend them until smooth.
  4. Beat in the softened butter, milk, brown sugar, vanilla, cinnamon, and salt. Mix until the filling is uniform and velvety.
  5. Spread the sweet potato mixture evenly into a greased 9x9 inch baking dish.
  6. In a small bowl, toss the chopped pecans with melted butter and brown sugar until glazed.
  7. Sprinkle the pecan mixture evenly over the sweet potato base.
  8. Bake at 375°F (190°C) for 25 minutes until the edges are bubbling and the pecan topping is fragrant.
  9. Remove from the oven and top with a layer of mini marshmallows.
  10. Bake for another 10-15 minutes until the marshmallows are puffed and golden brown.