Step 1

Preheat oven to375ºF/190ºC. Grease the casserole dish.

Step 2

Peel and roughly chop the sweet potatoes. Add them to a saucepan, sprinkle with salt and just about cover with water. Bring the potatoes to a boil, then simmer for 15 minutes or until they're fork-tender. Drain.

Step 3

While the sweet potato is cooking, melt the butter with the sugar and caramelize the pecans for a few minutes over medium-low heat.

Step 4

In a large bowl (you can also reuse the pot the potatoes were cooked in), mash the sweet potatoes until chunky. Add the cinnamon, nutmeg, salt, and vanilla extract.

Step 5

Mash again to your desired consistency, then add about half the caramelized pecans and mix until fully incorporated.

Step 6

Spread the sweet potato mash into the prepared casserole dish. Top with the rest of the pecans and the marshmallows.

Step 7

Bake at 375ºF/190ºC for 25 minutes or until the marshmallows are golden brown and the potatoes heated through.