Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1 cup chopped pecans
  • 2 tbsp all-purpose flour
  • 2 cups mini marshmallows

Instructions:

  1. Place cubed sweet potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer for 15-20 minutes until fork-tender. Drain thoroughly.
  2. While the potatoes are hot, use a hand mixer or masher to blend in the softened butter, heavy cream, brown sugar, vanilla, cinnamon, and salt. Beat on medium speed until the mixture is smooth and glossy. Spread evenly into a greased 9x13 inch baking dish.
  3. In a small bowl, stir together the melted butter, brown sugar, flour, and pecans. Sprinkle this mixture evenly over the potato base.
  4. Bake at 375°F (190°C) for 25 minutes.
  5. Remove from the oven, top with mini marshmallows, and return to the oven for another 10-15 minutes until the marshmallows are puffed and toasted to a mahogany brown.