Ingredients:

  • 4 lbs sweet potatoes
  • 0.5 cup unsalted butter, melted
  • 0.5 cup heavy cream
  • 0.25 cup brown sugar, packed
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 cup pecans, chopped
  • 0.5 cup brown sugar, packed
  • 0.33 cup all-purpose flour
  • 3 tbsp unsalted butter, chilled and cubed
  • 2.5 cups mini marshmallows

Instructions:

  1. Preheat your oven to 400°F (200°C). Poke holes in the 4 lbs sweet potatoes and place them on a baking sheet. Bake 45-60 mins until they feel soft when squeezed and the skins are loose.
  2. Lower the oven to 350°F (180°C). Peel the warm potatoes (the skins should slip right off) and place the flesh in a large bowl.
  3. Use a hand mixer to beat the potatoes until no large lumps remain and they look airy.
  4. Pour in 0.5 cup melted butter, 0.5 cup heavy cream, 0.25 cup brown sugar, 1 tbsp vanilla, 1 tsp salt, 1 tsp cinnamon, and 0.5 tsp nutmeg. Beat on low until the mixture smells aromatic and spicy.
  5. Add the 2 large eggs one at a time, beating just until combined.
  6. Spread the mixture into a greased 9x13 dish. Smooth the top with a spatula.
  7. In a separate bowl, mix 1 cup pecans, 0.5 cup brown sugar, and 0.33 cup flour. Cut in the 3 tbsp chilled butter with a fork until it looks like wet sand with pea sized lumps.
  8. Sprinkle the pecan crumble evenly over the potato base.
  9. Place in the oven for 30 mins until the edges are bubbling and the pecan smell is intense.
  10. Remove from oven, top with 2.5 cups mini marshmallows, and bake for another 5-8 mins until the marshmallows are toasted and golden brown.