Ingredients:

  • 1.36 kg sweet potatoes, peeled and cubed
  • 115 g unsalted butter, melted
  • 100 g light brown sugar, packed
  • 60 ml whole milk
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp sea salt
  • 125 g pecans, chopped
  • 30 g corn flakes, crushed
  • 65 g light brown sugar
  • 45 g unsalted butter, melted
  • 125 g mini marshmallows

Instructions:

  1. Boil the cubed sweet potatoes in salted water for 15–20 minutes until fork-tender. Drain thoroughly and let them steam-dry for 1 minute.
  2. In a large bowl, mash the potatoes until smooth. Whisk in melted butter, milk, brown sugar, eggs, vanilla, cinnamon, ginger, and salt. Use a hand mixer on medium speed for 1 minute to incorporate air.
  3. Spread the sweet potato mixture into a greased 23x33 cm baking dish.
  4. In a small bowl, combine chopped pecans, crushed corn flakes, brown sugar, and melted butter. Sprinkle this mixture evenly over the potato base.
  5. Bake at 175°C (350°F) for 25–30 minutes.
  6. Remove from oven and top with mini marshmallows. Return to the oven until marshmallows are toasted and golden brown.