For the filling:
5-6 medium sweet potatoes, cooked
8 tablespoons (1 stick) unsalted butter, softened
1 cup white granulated sugar
1/2 cup milk
1 1/2 teaspoons vanilla extract
2 eggs
For the topping:
1 cup brown sugar, packed
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup mini marshmallows
4 tablespoons unsalted butter, softened
Preheat oven to 350 F.
Bake or boil the sweet potatoes until fully cooked and tender. Allow the potatoes to cool, and carefully peel them and place into a bowl. Mash together until consistent.
Add the butter, sugar, milk, vanilla and eggs to the bowl. Stir to combine until well mixed.
Pour the sweet potato mixture into a 9-by-13 casserole dish, and smooth out the top.
In another bowl, combine the brown sugar, chopped pecans, flour and butter. Mix until ingredients are creamed together.
Spread the topping mixture evenly over the sweet potato mixture.
Place the casserole in the oven and bake for 20 minutes. At 20 minutes, pull the casserole out and spread the mini marshmallows evenly on top. Return to the oven and continue to bake for 10 more minutes, until the topping is browned and the marshmallows have melted.
Remove from the oven, and serve hot from the casserole dish.
Pro-tip: Can't finish it all? Tightly wrap up the leftovers and store in the fridge for up to a week!
Pro-tip: You can replace the pecans with your other favorite nuts, like walnuts or almonds.
Pro-tip: For a more personalized dish, bake each portion in individual ramequins instead of a casserole dish.
