# What You'll Need:
→ Sweet Potato Base
01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 4 tablespoons unsalted butter, softened
03 - 1/3 cup plus 1 tablespoon whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
→ Marshmallow Topping
10 - 1 cup mini marshmallows
→ Pecan Streusel Topping
11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tablespoons all-purpose flour
14 - 2 tablespoons unsalted butter, melted
# How-To Steps:
01 - Set the oven to 350°F and grease a 2-quart baking dish.
02 - Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes, then drain thoroughly.
03 - Mash the cooked sweet potatoes until smooth. Incorporate softened butter, milk, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt, stirring until creamy and fully blended.
04 - Spoon the sweet potato mixture into the prepared baking dish and smooth the surface evenly.
05 - Evenly distribute mini marshmallows over the sweet potato layer if using this topping.
06 - Combine pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle this streusel mixture over the sweet potatoes if chosen.
07 - Place the dish in the oven and bake for 25–30 minutes until the topping is golden and the sweet potatoes are heated through.
08 - If using marshmallows, continue baking uncovered for the last few minutes until they puff up and turn golden brown. Monitor closely to prevent burning.
09 - Allow the dish to cool for 5–10 minutes prior to serving.
