Ingredients:

  • 3 cups (680g) mashed sweet potatoes
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) heavy cream
  • 1 large egg, beaten
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (60g) chopped pecans
  • 4 tbsp (57g) unsalted butter, cold and cubed
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 cups (100g) mini marshmallows

Instructions:

  1. Combine the mashed sweet potatoes, melted butter, brown sugar, cream, beaten egg, vanilla, cinnamon, nutmeg, and salt. Use a hand mixer on medium speed until the mixture is velvety and no lumps remain. Spread the mixture evenly into a 9x13 inch baking dish.
  2. In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter using a fork or fingers until the mixture looks like coarse, sandy crumbs. Fold in the chopped pecans.
  3. Sprinkle the pecan streusel evenly over the potato base, ensuring the edges are covered.
  4. Bake in a preheated oven at 350°F (175°C) for 30 minutes until the edges bubble and the streusel is toasted.
  5. Remove from the oven, evenly cover the top with mini marshmallows, and return to the oven or under a broiler for 3–5 minutes until the marshmallows are golden brown.