# 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
→ Marshmallow Topping
10 - 1 cup mini marshmallows
→ Pecan Streusel
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 Steps:
01 - Preheat the oven to 350°F. Grease a 2-quart baking dish lightly with butter or cooking spray.
02 - Place sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook for 15 to 20 minutes until fork-tender. Drain thoroughly in a colander.
03 - Transfer cooked potatoes to a large bowl. Mash until completely smooth using a potato masher or electric mixer. Add butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated and creamy.
04 - Spoon the sweet potato mixture into the prepared baking dish. Spread evenly with a spatula to create a smooth surface layer.
05 - For marshmallow topping, distribute mini marshmallows evenly over the entire surface of the sweet potato layer.
06 - For pecan streusel, combine pecans, brown sugar, flour, and melted butter in a medium bowl. Mix with a fork or fingers until crumbly and evenly combined. Sprinkle mixture over sweet potato layer.
07 - Bake for 25 to 30 minutes until topping is golden brown and casserole is heated through. If using marshmallows, watch closely during the last few minutes to prevent burning. Marshmallows should be puffed and lightly toasted.
08 - Remove from oven and let stand for 5 to 10 minutes before serving to allow the casserole to set slightly.
