Ingredients:

  • 3 lbs fresh sweet potatoes
  • 0.5 cup granulated white sugar
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.33 cup whole milk
  • 0.5 tsp fine sea salt
  • 1 cup light brown sugar, packed
  • 0.33 cup all-purpose flour
  • 1 cup chopped pecans
  • 0.33 cup unsalted butter, softened
  • 1.5 cups mini marshmallows

Instructions:

  1. Preheat oven to 350°F (175°C). Roast whole sweet potatoes for 45-60 minutes until tender. Peel and mash the flesh in a large mixing bowl.
  2. Using a handheld mixer, blend the mashed sweet potatoes with granulated sugar, melted butter, eggs, vanilla, milk, and salt until smooth and custardy.
  3. Transfer the sweet potato mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula.
  4. In a separate small bowl, combine brown sugar, flour, chopped pecans, and softened butter. Work with a fork until a crumbly streusel forms.
  5. Sprinkle the pecan streusel evenly over the potato base. Bake for 25-30 minutes until the topping is golden and the filling is set.
  6. During the last 5 minutes of baking, sprinkle the mini marshmallows over the top and return to the oven until toasted and lightly browned.