Ingredients:

  • 3 lbs sweet potatoes
  • 0.5 cup unsalted butter, melted
  • 0.5 cup granulated sugar
  • 0.33 cup whole milk
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon fine sea salt
  • 1 cup chopped pecans
  • 0.5 cup light brown sugar, packed
  • 0.33 cup all-purpose flour
  • 4 tablespoons unsalted butter, chilled and cubed
  • 1.5 cups mini marshmallows

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45-50 minutes until tender. Let cool, peel skins, and place flesh in a large bowl.
  2. Reduce oven temperature to 350°F (175°C). Using a hand mixer, beat the roasted sweet potatoes until smooth.
  3. Add melted butter, granulated sugar, milk, vanilla, cinnamon, nutmeg, and salt to the potatoes. Beat on medium speed until fully incorporated.
  4. Add the eggs one at a time, beating well after each addition to aerate the mixture for a light souffle texture.
  5. In a separate small bowl, combine brown sugar, flour, and chilled cubed butter. Mix with a fork until crumbly, then stir in the chopped pecans.
  6. Spread the sweet potato mixture into a greased 9x13 inch dish. Top with the pecan mixture. Bake for 35-40 minutes, adding marshmallows during the final 5 minutes if desired.