Step 1

Preheat oven to 375 degrees F. Spray a casserole dish or deep baking dish with cooking spray. Set aside.

Step 2

Place the sweet potatoes in a pot with the cold water. (I PROMISE 1/2 cup of cold water is enough water to steam sweet potatoes. There is no need to cover all of the sweet potatoes in water. TRUST ME.)

Step 3

Bring to a boil then cover and reduce heat. The sweet potatoes will become tender with the steam. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.

Step 4

Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Mix until all is well combined.

Step 5

Add the sweet potato mixture evenly into the casserole dish. Top with remaining pecans and mini marshmallows.** Bake for 15 minutes or until marshmallows are toasted. Remove from oven. Serve and enjoy!