Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 0.5 cup unsalted butter, melted
  • 0.5 cup whole milk
  • 0.75 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground cinnamon
  • 1 cup chopped pecans
  • 0.66 cup light brown sugar, packed
  • 0.5 cup all-purpose flour
  • 4 tbsp unsalted butter, cold and cubed
  • 1 cup mini marshmallows

Instructions:

  1. Place 3 lbs of cubed sweet potatoes into a steamer basket over boiling water. Cover and steam for 12–15 minutes until a fork slides in with zero resistance.
  2. Immediately drain any excess moisture from the potatoes and transfer to a large mixing bowl. Note: Excess water is the enemy of a velvety casserole.
  3. Transfer hot potatoes to a large bowl. Add 0.5 cup melted butter and use a hand mixer on medium speed until the mixture is smooth and vibrant.
  4. Add 0.5 cup milk, 0.75 cup brown sugar, 2 eggs, 1 tsp vanilla, 0.5 tsp salt, and 0.5 tsp cinnamon. Beat until the mixture looks aerated and completely lump free.
  5. In a separate bowl, mix 1 cup pecans, 0.66 cup brown sugar, and 0.5 cup flour.
  6. Rub 4 tbsp cold, cubed butter into the pecan mixture using your fingertips until it looks like coarse, rustic sand.
  7. Spread the potato mixture into a greased 9x13 inch dish. Sprinkle the pecan topping (and marshmallows) evenly across the surface.
  8. Bake at 180°C (350°F) for 45 minutes until the topping is golden brown and the casserole is set.