Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 cup pecans, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup brown sugar
  • 10 oz mini marshmallows

Instructions:

  1. Place cubed sweet potatoes in a large pot of salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain thoroughly.
  2. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until the butter foams and develops small brown specks and a nutty aroma.
  3. Using a hand mixer or masher, blend the potatoes with the browned butter, brown sugar, maple syrup, vanilla, cinnamon, and salt. Mix until the texture is silky-smooth and no lumps remain.
  4. Spread the mixture evenly into a greased 9x13 inch baking dish.
  5. In a medium bowl, combine chopped pecans, flour, and brown sugar.
  6. Use a fork or pastry cutter to incorporate the cold cubed butter into the pecan mixture until it resembles coarse crumbs.
  7. Sprinkle the pecan crumble evenly over the sweet potato base and top with mini marshmallows.
  8. Bake in a preheated oven (typically 350°F/175°C) for approximately 20-25 minutes, or until the topping is golden brown and marshmallows are toasted.