Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 cup chopped pecans
  • 1/4 cup brown sugar, packed
  • 2 tbsp pure maple syrup
  • 3 tbsp unsalted butter, melted
  • 1 cup mini marshmallows (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of oil and salt on a baking sheet.
  2. Roast for 25–30 minutes until the edges are browned and the centers are tender.
  3. Transfer the hot potatoes to a large bowl. Using a hand mixer or masher, blend in the melted butter, maple syrup, heavy cream, vanilla, cinnamon, and nutmeg until the texture is smooth and glossy.
  4. Pour the potato mixture into a greased 9x9 inch casserole dish and smooth the top with a spatula.
  5. In a small bowl, stir together the chopped pecans, brown sugar, maple syrup, and melted butter until the nuts are fully coated.
  6. Spread the pecan topping evenly over the potato base.
  7. Bake at 350°F (175°C) for 20–25 minutes.
  8. Optional: Add mini marshmallows during the last 5 minutes of baking until they are toasted and golden brown.