Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast them on a baking sheet until tender, approximately 45-60 minutes.
  2. While the potatoes are roasting, prepare the topping: combine chopped pecans, flour, and brown sugar in a small bowl. Cut in the cold cubed butter with a fork until the mixture resembles coarse crumbs.
  3. Once the roasted potatoes are cool enough to handle, slice off the skins and scoop the flesh into a mixing bowl.
  4. Using a hand mixer, whip the sweet potato flesh with softened butter, brown sugar, cream, vanilla, cinnamon, and salt until the mixture is completely smooth and airy.
  5. Transfer the whipped potatoes into a greased 9x13 inch casserole dish, smoothing the top with a spatula.
  6. Sprinkle the prepared pecan crumble evenly over the potato layer.
  7. Lower the oven temperature to 350°F (175°C) and bake for 20-25 minutes until the edges are bubbling.
  8. Remove from oven, top with a generous layer of mini marshmallows, and return to the oven or place under the broiler for 2-3 minutes until the marshmallows are mahogany-colored.