Ingredients:

  • 4 lbs sweet potatoes (Jewel or Beauregard)
  • 0.5 cup unsalted butter, melted
  • 0.5 cup brown sugar, packed
  • 0.25 cup heavy cream
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine sea salt
  • 1 cup chopped pecans
  • 0.33 cup all-purpose flour
  • 0.5 cup dark brown sugar
  • 0.25 cup cold unsalted butter, cubed
  • 2 cups mini marshmallows

Instructions:

  1. Scrub the 4 lbs of sweet potatoes and prick them with a fork. Place them on a baking sheet and bake at 400°F (200°C) for 1 hour until the skins are wrinkled and soft.
  2. Let the potatoes sit until they are cool enough to handle, then slip the skins off. The skins should slide right away if they are fully cooked.
  3. Place the warm potato flesh in a large bowl. Add 0.5 cup melted butter and mash until no large lumps remain.
  4. Stir in 0.5 cup brown sugar, 0.25 cup heavy cream, 1 tbsp vanilla bean paste, 1 tsp cinnamon, 0.25 tsp nutmeg, and 0.5 tsp salt.
  5. In a small separate bowl, beat the 2 eggs. Fold them into the potato mixture until the color is uniform and light.
  6. Spread the mixture into a greased 9x13 inch pan. Smooth the top with a spatula so it bakes evenly.
  7. In a medium bowl, combine 1 cup chopped pecans, 0.33 cup flour, and 0.5 cup dark brown sugar. Cut in 0.25 cup cold cubed butter until it looks like coarse wet sand.
  8. Sprinkle the pecan mixture evenly over the potatoes.
  9. Bake at 350°F (180°C) for 30 minutes until the edges are bubbling.
  10. Remove from the oven and top with 2 cups mini marshmallows. Return to the oven for 5 to 10 minutes until the marshmallows are toasted and golden brown.