Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed into 1-inch chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 3/4 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 tsp fine sea salt
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter, chilled and cubed
  • 1 cup chopped pecans
  • 2 cups mini marshmallows

Instructions:

  1. Place cubed sweet potatoes into a large pot of cold, salted water. Bring to a boil and cook for 15 minutes until fork-tender. Drain and let steam in a colander for 2 minutes to remove excess moisture.
  2. Transfer hot potatoes to a large bowl. Add melted butter, milk, light brown sugar, vanilla, and salt. Use an electric mixer on medium speed to whip until smooth. Once slightly cooled, whisk in the eggs until glossy. Spread evenly into a 9x13 inch baking dish.
  3. In a separate bowl, combine the 1/2 cup (65g) flour and 1/2 cup (100g) dark brown sugar. Cut in the 1/4 cup (57g) of chilled, cubed butter until it looks like coarse sand. Fold in the pecans. Sprinkle mixture over the potato base.
  4. Bake at 350°F (175°C) for 30 minutes. The edges should be bubbling and the pecans should smell toasted. Remove the dish and scatter the 2 cups (100g) of mini marshmallows over the top in an even layer.
  5. Return the dish to the oven for 5 minutes until the marshmallows are puffed and browned. If you like them extra charred, you can use the broiler for 30 seconds, but watch them like a hawk! Let the casserole rest for 10 minutes before serving to allow the internal structure to set.