Ingredients:

  • 3 lbs sweet potatoes (approx. 4 large)
  • 0.5 cup unsalted butter, melted and browned
  • 0.25 cup whole milk
  • 0.25 cup maple syrup
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground ginger
  • 1.5 cups pecans, roughly chopped
  • 0.5 cup light brown sugar, packed
  • 0.33 cup all-purpose flour
  • 0.25 cup unsalted butter, chilled and cubed
  • 1.5 cups mini marshmallows

Instructions:

  1. Place 3 lbs of sweet potatoes on a tray and bake at 400°F for 45 minutes until the skins are shriveled and the insides are soft. Note: Roasting is better than boiling as it prevents wateriness. Reduce oven temperature to 350°F (175°C).
  2. Melt 0.5 cup butter in a pan over medium heat, swirling until it smells like toasted nuts and has brown bits at the bottom.
  3. Peel the warm potatoes and place them in a bowl with the browned butter, 0.25 cup milk, 0.25 cup maple syrup, salt, and spices.
  4. Add 2 large eggs and 1 tsp vanilla paste to the bowl. Note: Whisk the eggs lightly before adding to ensure they blend quickly.
  5. Use a masher or hand mixer to blend until the mixture is completely smooth and aerated.
  6. In a separate bowl, mix 1.5 cups pecans, 0.5 cup brown sugar, 0.33 cup flour, and 0.25 cup chilled cubed butter.
  7. Use your fingers or a fork to work the butter into the dry ingredients until you have pea sized clumps.
  8. Spread the potato mixture into a greased baking dish and sprinkle the pecan crumble evenly over the top.
  9. Place in a 350°F oven for 30 minutes until the edges are bubbling and the topping is fragrant.
  10. Remove from the oven, top with 1.5 cups mini marshmallows, and bake for another 5-8 minutes until the marshmallows are toasted and golden brown.