# What You 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:
01 - Preheat oven to 350°F. 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 boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender. Drain thoroughly.
03 - Mash cooked sweet potatoes until smooth. Add softened 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, smoothing the top surface.
05 - Evenly distribute mini marshmallows across the surface of the sweet potato layer, covering completely.
06 - Combine pecans, brown sugar, flour, and melted butter in a bowl. Mix with a fork until crumbly and evenly moistened. Sprinkle over the sweet potato layer.
07 - Bake for 25-30 minutes until the topping is golden brown and the casserole is heated through. If using marshmallows, watch closely during the last 5 minutes to prevent burning.
08 - Remove from oven and let cool for 5-10 minutes to allow the casserole to set slightly before serving.
