2.5poundssweet potatoespeeled, cubed and cooked (see post for notes)
1/2cuplight brown sugaror use white for a lighter-colored casserole
marshmallowsI use 12 regular sized, but you can also use a handful of minis
Prep: Preheat the oven to 360°F. Butter a 9x13 inch baking dish well.
Make topping: In a food processor with the blade attachment, pulse together the topping ingredients until coarse crumbs form (don't over-process into a meal! You want chunks of pecans!). Remove and store in the fridge until ready to use.
Assemble and bake: Add all casserole ingredients to the food processor and blend until smooth. Pour into the prepared oven dish. Evenly distribute the marshmallows on top, slightly pushing in. Scatter the pecan topping around the marshmallows and bake for 25-30 minutes or until the inside is piping hot and the topping is golden.
If you prefer your marshmallows just melted instead of golden and crunchy on top, watch the casserole carefully after about 20 minutes and remove when it is just to your liking!If you like pecans in your sweet potato mix, stir an additional 1/2 cup chopped pecans into the sweet potatoes after blending.