# What You Need:
→ Sweet Potato Base
01 - 4 large sweet potatoes, peeled and cubed (approximately 4 pounds)
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup whole milk
04 - 1/2 cup light brown sugar, packed
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
→ Topping
10 - 1 cup mini marshmallows
11 - 1/2 cup pecans, roughly chopped (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish thoroughly.
02 - Place cubed sweet potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 15 to 20 minutes until tender. Drain thoroughly.
03 - Transfer drained sweet potatoes to a mixing bowl and mash until smooth with a masher or mixer.
04 - Mix in melted butter, whole milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated and creamy.
05 - Spread the sweet potato mixture evenly in the prepared baking dish.
06 - Bake uncovered for 25 minutes at 350°F.
07 - Remove dish from oven, sprinkle mini marshmallows evenly over the surface, and add chopped pecans if desired.
08 - Return to oven and bake an additional 10 minutes until marshmallows are puffed and golden brown.
09 - Allow to stand for 5 minutes before serving to set.
