# What You'll Need:
→ Sweet Potato Base
01 - 3.3 lbs sweet potatoes, peeled and cubed
02 - 4 tbsp unsalted butter, softened
03 - 1/3 cup plus 1 tbsp whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt
→ Topping Options
10 - 1 cup mini marshmallows
11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter, melted
# How To Make It:
01 - Preheat oven to 350°F. Generously grease a 2-quart baking dish with butter or cooking spray.
02 - Place cubed sweet potatoes in a large pot and cover with water. Bring to a rolling boil over high heat, then reduce to medium and cook 15-20 minutes until fork-tender. Drain thoroughly in a colander.
03 - Transfer drained potatoes to a large bowl. Mash until completely smooth using a potato masher or electric mixer. Add softened butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Beat until fully incorporated and silky smooth.
04 - Spoon the sweet potato mixture into the prepared baking dish. Use the back of a spoon to create an even, smooth surface.
05 - Distribute mini marshmallows evenly over the sweet potato layer, covering completely.
06 - Combine pecans, brown sugar, flour, and melted butter in a medium bowl. Mix with a fork until crumbly and well combined. Sprinkle evenly over the sweet potatoes.
07 - Bake for 25-30 minutes until topping is golden brown and casserole is heated through. If using marshmallows, watch closely during the final 3-5 minutes to prevent burning.
08 - Remove from oven and let rest 5-10 minutes before serving to allow the casserole to set.
