Ingredients:

  • 3 lbs Sweet potatoes, peeled and cubed
  • 0.5 cup Dark brown sugar, firmly packed
  • 0.25 cup Unsalted butter, melted and cooled
  • 0.25 cup Whole milk
  • 1 large Egg, room temperature and beaten
  • 1 tsp Pure vanilla extract
  • 0.5 tsp Sea salt
  • 0.5 tsp Ground cinnamon
  • 0.5 cup All-purpose flour
  • 0.5 cup Brown sugar
  • 0.25 cup Unsalted butter, chilled and cubed
  • 1 cup Chopped pecans
  • 1.5 cups Mini marshmallows

Instructions:

  1. If using fresh potatoes, boil in salted water for 15–20 minutes until fork-tender. If using canned yams, drain the liquid thoroughly and rinse. Mash until no large lumps remain.
  2. Preheat your oven to 375°F (190°C). Using a hand mixer or stand mixer, whip the mashed potatoes with the melted butter, milk, 0.5 cup dark brown sugar, egg, vanilla, salt, and cinnamon. Beat on medium-high for 2 minutes until aerated.
  3. Spread the potato mixture evenly into a greased 9x13 inch ceramic baking dish.
  4. In a medium mixing bowl, cut the chilled cubed butter into the flour and 0.5 cup brown sugar until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  5. Sprinkle the pecan streusel topping evenly over the sweet potato base.
  6. Bake for 25 minutes. If using marshmallows, remove the dish from the oven, top with mini marshmallows, and return to the oven until golden brown.