Instructions

1. 1

   Place the sweet potato cubes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes until the cubes are easily pierced with a fork. It's ready when a fork slides into the largest sweet potato cubes without resistance.

2. 2

   Drain the sweet potatoes thoroughly and return them to the warm pot. Let them steam for 2–3 minutes over low heat, stirring gently, to evaporate excess moisture. It's ready when the bottom of the pot looks dry and no water collects around the potatoes.

3. 3

   Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with a little of the softened butter (about 3 minutes).

4. 4

   Mash the drained sweet potatoes in a large mixing bowl until mostly smooth. Add the remaining softened butter, brown sugar, milk, beaten eggs, vanilla extract, cinnamon, and salt, then mix until evenly combined (about 7 minutes). It's ready when the mixture is creamy and evenly colored, with no large potato lumps or streaks of egg.

5. 5

   Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer. Bake uncovered at 350°F for 25 minutes. It's ready when the surface looks set rather than liquid and the edges begin to puff slightly.

6. 6

   While the casserole bakes, combine the flour, melted butter, and 1/2 cup of the chopped pecans in a medium bowl. Stir until the flour is moistened and the mixture forms coarse crumbs (about 4 minutes). It's ready when the topping forms loose, crumbly clusters instead of dry flour or a smooth paste.

7. 7

   Remove the casserole from the oven and scatter the pecan mixture evenly over the surface. Return it to the oven and bake for another 10 minutes at 350°F. It's ready when the pecan topping looks lightly toasted and the edges of the casserole are bubbling gently.

8. 8

   Scatter the mini marshmallows evenly over the pecan topping and bake for another 5–8 minutes at 350°F. Sprinkle with the reserved pecans before serving. It's ready when the marshmallows are puffed and lightly golden, with no dark or burnt patches.

9. 9

   Let the casserole rest for 5 minutes before serving so the filling can settle and the topping is easier to portion. It's ready when the edges have settled and each portion can be scooped without the filling running.

Used in this recipe: 9x13 Baking Dish (Amazon, affiliate links)