Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1 cup pecans, finely chopped
  • 2 tbsp all-purpose flour

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with a drizzle of oil and spread them on a sheet pan.
  3. Roast for 25–30 minutes until tender and edges are slightly caramelized.
  4. Transfer the hot potatoes to a bowl and mash until silky-smooth.
  5. While the potatoes are still warm, fold in the melted butter, brown sugar, heavy cream, cinnamon, and salt.
  6. Slowly stir in the beaten eggs until the mixture is homogenous and glossy.
  7. Spread the mixture evenly into a greased 9x13 inch baking dish, smoothing the top with a spatula.
  8. In a small bowl, cream together the softened butter and brown sugar.
  9. Fold in the chopped pecans and flour until a crumbly paste forms.
  10. Spoon the pecan mixture over the sweet potato base, spreading it to the edges.
  11. Bake at 350°F (175°C) for 25–30 minutes until the topping is a deep mahogany brown.
  12. If using marshmallows, add them during the last 5–8 minutes of baking until they are toasted and bubbling.
  13. Allow the casserole to rest for 15 minutes after baking to allow the starches to set.