Ingredients
Method
Cook and Mash Sweet Potatoes
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch ceramic baking dish with butter.
- Peel and cube the sweet potatoes into 1-inch chunks. Place in a large pot, cover with cold salted water, bring to a boil, and cook for 15 to 20 minutes until completely fork-tender. Drain thoroughly in a colander and let steam dry for 3 minutes.
Whip the Spiced Filling
- Transfer hot sweet potatoes to a large mixing bowl. Mash roughly with a potato masher, then beat with an electric hand mixer on medium speed until smooth.
- Add melted butter, pure maple syrup, whole milk, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and sea salt. Beat for 1 to 2 minutes until light, fluffy, and creamy. Spread evenly into the prepared baking dish.
Bake with Pecan Streusel
- In a small bowl, stir together chopped pecans, brown sugar, flour, cinnamon, and salt. Pour in melted butter and toss with a fork until crumbly clusters form.
- Scatter the pecan streusel evenly over the sweet potato puree. Transfer baking dish to the middle oven rack and bake at 375°F for 25 to 30 minutes until bubbling around the edges.
Toast Marshmallow Crown & Serve
- Carefully remove the casserole from the oven. Scatter mini marshmallows across the top (either covering entirely or leaving streusel ribbons visible).
- Return to the oven for 4 to 6 minutes, watching like a hawk, until marshmallows puff up and turn gorgeous golden brown (or switch oven to BROIL on LOW for 60 to 90 seconds for deep campfire caramelization).
- Let rest for 8 to 10 minutes to allow the custard filling to set slightly before scooping and serving warm!