Step 1

Peel and cut the sweet potatoes into large chunks and place in a large sauce pan. Cover with water and bring to a boil

Step 2

Boil until the sweet potatoes are fork tender and easily pierced with a fork. They should fall apart easily

Step 3

Drain the sweet potatoes and add them back to the sauce pan. Mash with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined

Step 4

In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all purpose flour, salt, and pecan pieces until combined

Step 5

Grease a 9 by 13 baking dish with cooking spray

Step 6

Add the sweet potato filling and spread out evenly

Step 7

Spread the pecan topping evenly over the top of the sweet potatoes

Step 8

Add the mini marshmallows over the top in an even layer

Step 9

Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to get the perfect golden brown without burning