Ingredients:

  • 4 lbs Sweet Potatoes (or Yams), scrubbed clean
  • 10 Tbsp Unsalted Butter, divided (6 Tbsp for mash, 4 Tbsp for streusel)
  • 2 Large Eggs, lightly whisked
  • 1/4 cup Light Brown Sugar, packed (for mash)
  • 1/2 cup Heavy Cream or Half-and-Half
  • 1 tsp Vanilla Extract
  • 1 tsp Freshly Grated Orange Zest (optional)
  • 1 tsp Ground Cinnamon (for mash)
  • 1/2 tsp Freshly Grated Nutmeg
  • 3/4 tsp Fine Sea Salt
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 1/2 cup Chopped Pecans, coarsely chopped
  • 6 cups Mini Marshmallows

Instructions:

  1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Prick the sweet potatoes all over with a fork. Place directly on a baking sheet and roast for 45–60 minutes, or until easily pierced with a fork and slightly collapsed.
  2. Make the Brown Butter: While potatoes cool slightly, melt 6 Tbsp of butter in a small saucepan over medium heat. Cook, stirring often, until milk solids turn golden brown and smell nutty (3-5 minutes). Remove immediately and pour into a heatproof bowl. Let cool slightly.
  3. Prepare the Mash: Halve the roasted potatoes and scoop the flesh into a large mixing bowl. Discard the skins. Using a potato masher, mash the potatoes until smooth.
  4. Combine Wet Ingredients: Add the browned butter, heavy cream, whisked eggs, vanilla, brown sugar (1/4 cup), cinnamon (1 tsp), nutmeg, salt, and orange zest. Mix thoroughly until the base is cohesive and creamy. Taste and adjust salt or sugar if necessary.
  5. Prepare the Pecan Streusel: In a separate medium bowl, whisk together the flour, brown sugar (1/4 cup), and cinnamon (1/2 tsp). Add the chopped pecans. Cut in the cold, cubed 4 Tbsp of butter using your fingers until the mixture resembles coarse, pea-sized crumbs.
  6. Initial Bake: Reduce oven temperature to 375°F (190°C). Grease a 9x13 inch casserole dish. Spoon the sweet potato mixture into the dish and spread evenly. Evenly scatter the pecan streusel mixture over the base. Bake for 20 minutes, or until the streusel is golden brown and the filling is bubbling.
  7. Add Marshmallows and Broil: Remove the casserole from the oven. Carefully arrange the marshmallows over the streusel topping. Switch the oven setting to high broiler (grill). Place the casserole back in the oven and broil for 1–3 minutes, rotating the dish as needed, until the marshmallows are puffy and beautifully golden brown. Watch carefully to prevent burning!
  8. Rest and Serve: Remove from the oven and allow to rest for 10–15 minutes before serving.