Ingredients:

  • 3 lbs sweet potatoes (Garnet or Jewel varieties)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/4 cup dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup raw pecans, roughly chopped
  • 1 1/2 cups mini marshmallows

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast on a baking sheet for 45-60 minutes until soft.
  2. Once cool enough to handle, remove the skins from the potatoes and place the flesh in a large mixing bowl. Reduce oven heat to 350°F (180°C).
  3. Add the melted butter, milk, 1/4 cup brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg to the sweet potatoes.
  4. Use a handheld electric mixer to whip the mixture until it is light, velvety, and well-aerated. Spread the purée into a greased 9x13 inch baking dish.
  5. In a separate bowl, prepare the topping by cutting the cold cubed butter into the flour and 1/2 cup brown sugar using a pastry cutter or fork until it resembles coarse crumbs.
  6. Stir the chopped pecans into the flour mixture.
  7. Sprinkle the pecan crumble evenly over the sweet potato base and bake at 350°F (180°C) for 30 minutes. Remove briefly and scatter the 1.5 cups of marshmallows over the top. Return to the oven for 10-15 minutes until the marshmallows are toasted golden brown and the edges are bubbling.