Ingredients:

  • 1 tbsp vegetable oil
  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1 tbsp all-purpose flour
  • 1/4 tsp salt
  • 2 cups mini marshmallows

Instructions:

  1. Toss cubed sweet potatoes with a drizzle of oil and roast at 400°F (200°C) for 25-30 minutes until tender and edges are slightly browned.
  2. Transfer hot potatoes to a bowl and mash until smooth.
  3. Whisk in the melted butter, brown sugar, heavy cream, vanilla, cinnamon, and salt until silky.
  4. Spread the mixture evenly into a 9x13 inch baking dish.
  5. In a medium bowl, cream together softened butter and brown sugar until fluffy.
  6. Fold in the chopped pecans, flour, and salt until a thick, pebbly paste forms.
  7. Dollop the pecan mixture over the sweet potato base, spreading it gently to the edges.
  8. Bake at 350°F (175°C) for 20-25 minutes until the topping is mahogany-colored and bubbling.
  9. Optional: Add marshmallows during the last 5 minutes of baking until toasted and golden brown.
  10. Let the casserole rest for 15 minutes before serving to allow the structure to set.