This sweet potato casserole is the perfect combination of savory & sweet. Soft sweet potatoes are baked under a layer of pecans, brown sugar, and marshmallows.
‣ 2 1/2 pound sweet potatoes, peeled and cut into cubes ‣ 1 cup light brown sugar, packed, divided ‣ 1/4 cup salted butter, softened ‣ 1 egg ‣ 2 tablespoon maple syrup ‣ 1 1/2 teaspoon salt ‣ 1/2 teaspoon vanilla extract ‣ 1/2 cup pecans, chopped ‣ 2 cup miniature marshmallows
Add the sweet potatoes and water to a dutch oven (or a large stockpot) and boil until tender. Once cooked, drain the water.
In a large bowl, add the cooked sweet potatoes, brown sugar, butter, maple syrup, salt, and vanilla together until nice and smooth.
Mash the ingredients together until nice and smooth.
Add the potato mixture to a baking dish and smooth out into an even layer.
Cover the top with chopped pecans and more brown sugar. Once finish, set it in the oven to bake!
Remove the casserole from the oven and sprinkle some mini marshmallows on top, then bake again.