Ingredients:

  • 4 large sweet potatoes (about 2 pounds / 900 grams), peeled and cubed
  • ½ cup (115 grams) unsalted butter, softened
  • ½ cup (100 grams) brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 large egg, beaten
  • ¼ cup (60 ml) milk
  • 1 cup (120 grams) mini marshmallows
  • ½ cup (60 grams) pecans, chopped
  • 2 tablespoons (28 grams) unsalted butter, melted
  • ¼ cup (50 grams) brown sugar, packed

Instructions:

  1. Boil the sweet potatoes in a large pot of salted water until tender (about 15 minutes). Drain and return to the pot.
  2. Add butter, brown sugar, vanilla extract, cinnamon, nutmeg, salt, beaten egg, and milk to the sweet potatoes. Mash until smooth and creamy. Adjust sweetness if necessary.
  3. In a bowl, combine chopped pecans, melted butter, and brown sugar until mixed.
  4. Preheat oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased baking dish. Top with the pecan mixture, followed by mini marshmallows.
  5. Bake in preheated oven for 20-30 minutes until marshmallows are golden and the casserole is heated through.
  6. Remove from oven, let cool slightly, and serve warm.