# What You'll Need:
→ Sweet Potato Base
01 - 3.3 lbs sweet potatoes, peeled and cubed
02 - 4 tbsp unsalted butter, softened
03 - 1/3 cup plus 1 tbsp whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt
→ Topping Options
10 - 1 cup mini marshmallows
→ Pecan Streusel
11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash the cooked sweet potatoes until completely smooth. Add the softened butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated and creamy.
04 - Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
05 - For marshmallow topping, distribute mini marshmallows evenly over the surface of the sweet potato layer.
06 - For pecan streusel, combine pecans, brown sugar, flour, and melted butter in a bowl. Mix until crumbly and sprinkle over the sweet potato mixture.
07 - Bake for 25 to 30 minutes until the topping is golden and the casserole is heated through. If using marshmallows, watch closely during the last few minutes to prevent burning.
08 - Remove from oven and let cool for 5 to 10 minutes before serving to allow the casserole to set.
