5cupspeeled, cooked and mashed sweet potatoes (about 3 large)
4tablespoonsbuttermelted
½cupevaporated milkOR cream OR half-and-half
¼cupbrown sugarpacked (or more to taste)
1teaspoonpumpkin pie spice
2large eggs
Topping
1cupchopped pecans
½cupbrown sugarpacked
¼cupflour
4tablespoonsbuttermelted
2cupsmini marshmallows
Instructions
Heat oven to 325°F and lightly grease a 7x11-inch casserole dish.
Combine mashed sweet potatoes, butter, evaporated milk, brown sugar and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and blend well until smooth. Spread in prepared casserole dish.
Combine chopped pecans, brown sugar and flour in a clean bowl. Add melted butter and stir until no dry ingredients remain. Evenly scatter over sweet potato filling.
Bake casserole at 325°F for 45 minutes, or until bubbly.
Carefully remove casserole from oven, dot with marshmallows and return to the oven to finish baking: 5 minutes for puffed up marshmallows, 10 minutes for gooey and sticky marshmallows and 15 minutes for golden-candied marshmallows.
Notes
You can boil, steam or microwave your sweet potatoes – your choice. I mostly microwave because it’s so easy. Just make sure they’re absolutely fork-tender and mash without any issues.
Watch the casserole closely after adding the marshmallows – they tend to burn quickly.
To make the casserole for a crowd, double the recipe and bake it in a deep 9×13 inch dish. Add 5-15 minutes to the baking time, depending on the exact measurements of your baking dish.