Ingredients:

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

Instructions:

  1. Preheat oven to 400°F (200°C). Poke several holes in each sweet potato using a fork.
  2. Place potatoes on a foil-lined baking sheet and roast for 45–55 minutes until the skins are papery and the potatoes collapse when pressed.
  3. Allow potatoes to cool slightly, slice the skins open, and scoop the flesh into a mixing bowl.
  4. Add melted butter, brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla. Whip with a hand mixer until smooth and airy.
  5. Spread the mixture evenly into a greased 9x13 inch baking dish.
  6. In a medium bowl, combine chopped pecans, brown sugar, and flour. Cut in the chilled butter using a fork until the mixture resembles coarse crumbs.
  7. Sprinkle the streusel evenly over the sweet potato layer.
  8. Bake at 350°F (175°C) for 20–25 minutes until the topping is golden brown.
  9. Optional: Top with mini marshmallows and broil for 1–2 minutes until toasted.