Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup pecans, chopped
  • 1/3 cup light brown sugar
  • 3 tbsp unsalted butter, melted
  • 2 cups mini marshmallows

Instructions:

  1. Boil the cubed sweet potatoes in salted water until fork-tender (about 15–20 minutes), then drain thoroughly.
  2. While hot, mash the potatoes using a hand mixer or masher until the texture is velvety and smooth.
  3. Stir in the melted butter, brown sugar, milk, vanilla, cinnamon, and salt until fully incorporated.
  4. Spread the mixture evenly into a 9x13 inch baking dish.
  5. In a medium bowl, toss the chopped pecans with melted butter and brown sugar until the nuts are thoroughly coated in a grainy glaze.
  6. Sprinkle the pecan mixture evenly over the top of the sweet potato base.
  7. Place the dish in a preheated oven at 350°F (175°C) and bake for 25–30 minutes.
  8. Remove the dish and evenly distribute the mini marshmallows over the pecan layer.
  9. Return to the oven for another 5–10 minutes, or until the marshmallows are toasted to a golden brown and the edges are bubbling.