Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
5.0
(13)
Export 13 ingredients for grocery delivery
Step 1
Add sweet potato pieces to large stockpot or dutch oven and cover with water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat and cook at a high simmer for 12-15 minutes, until extremely fork tender. Drain in a colander, shake gently to remove excess liquid, then transfer cooked potatoes back to the pot you boiled them in. Let them sit for a few minutes, and this will help remove any excess liquid in the potatoes.
Step 2
While potatoes are boiling, preheat oven to 350 F degrees. Spray a 3qt baking dish (like a 9x13 pan) with non-stick cooking spray. Set aside.
Step 3
Transfer potatoes to a large mixing bowl. Add brown sugar, granulated sugar, half and half, melted butter, maple syrup, salt, vanilla, cinnamon, nutmeg, cloves and eggs. Beat with a hand mixer until fluffy and smooth. Small lumps are okay.
Step 4
Transfer potato filling to prepared baking dish and set aside.
Step 5
To a food processor, add pecans and vanilla extract, pulsing a few times, until pecans are evenly chopped. Add flour, brown sugar, cinnamon, nutmeg, cloves, and cold cubed butter. Pulse several times, until crumble mixture looks like it has pea-sized crumbs.
Step 6
** If you don't have a food processor, use a knife to chop pecans, then add remaining ingredients and use a pastry cutter, two forks, or even your hands, to mix until mixture has pea-sized crumbs. **
Step 7
Spread crumble topping over sweet potato mixture in an even layer. Bake casserole in preheated oven for 30 - 40 minutes, until golden brown.
Step 8
Remove baked casserole from oven and spread mini marshmallows over the top in a single even layer. Bake for 5-10 minutes, then if desired, broil to toast the marshmallows. Broil only for a minute or two, they'll burn quickly!