Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1 cup pecans, roughly chopped
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 2 cups mini marshmallows

Instructions:

  1. Place cubed sweet potatoes in a large pot and cover with salted water. Bring to a boil, then simmer for 15–20 minutes until tender. Drain thoroughly to remove excess moisture.
  2. While hot, add the melted butter, heavy cream, brown sugar, vanilla, salt, and cinnamon. Use a hand mixer or blender until the mixture is completely smooth and airy.
  3. Spread the mixture evenly into a greased baking dish, smoothing the top with a spatula.
  4. In a medium bowl, stir together the melted butter, brown sugar, chopped pecans, flour, and salt.
  5. Sprinkle the pecan mixture evenly over the sweet potato base. Press down lightly so the topping adheres to the mash.
  6. Bake at 350°F (175°C) for 20–25 minutes until the edges bubble and the pecan topping turns a deep mahogany brown.
  7. Optional: Sprinkle marshmallows over the top and broil for 1–2 minutes until puffed and charred golden brown.
  8. Let the casserole sit for 15 minutes before serving to allow the starches to set.