Ingredients:

  • 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 0.5 cup unsalted butter, browned
  • 0.25 cup whole milk
  • 0.5 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla paste
  • 0.5 tsp kosher salt
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup pecans, roughly chopped
  • 0.5 cup light brown sugar (for topping)
  • 0.25 cup all-purpose flour
  • 3 tbsp unsalted butter, melted
  • 1.5 cups miniature marshmallows

Instructions:

  1. Place the cubed potatoes in a large microwave-safe bowl with 2 tablespoons of water. Cover tightly with plastic wrap and microwave on high for 10–12 minutes until fork-tender.
  2. Preheat oven to 350°F (175°C). Mash the hot potatoes until no lumps remain.
  3. Gradually incorporate the 1/2 cup browned butter, 1/2 cup brown sugar, milk, salt, cinnamon, and nutmeg into the potato mash.
  4. Whisk in the room-temperature eggs and vanilla paste until the mixture is glossy and smooth.
  5. In a separate small bowl, combine chopped pecans, 1/2 cup brown sugar, and flour. Drizzle with 3 tablespoons of melted butter and toss until crumbly.
  6. Transfer the sweet potato mixture to a 9x13 inch baking dish. Sprinkle the pecan topping evenly over the surface.
  7. Bake for 30-35 minutes. If using marshmallows, sprinkle them over the top during the last 5 minutes of baking until toasted and golden.