Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1/2 cup pure maple syrup
  • 1/2 cup heavy cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 2 cups mini marshmallows
  • 1/2 cup chopped pecans

Instructions:

  1. Toss cubed sweet potatoes with a drizzle of oil and roast at 400°F (200°C) for 30-40 minutes until tender. Transfer hot potatoes to a bowl and mash until smooth.
  2. In a separate bowl, whisk together the 1/2 cup melted butter, maple syrup, heavy cream, eggs, and vanilla until smooth. Stir in the cinnamon, nutmeg, cayenne, and salt.
  3. Fold the liquid mixture into the mashed potatoes, stirring until the color is uniform and the texture is velvety. Pour the mixture into a greased 9x13 inch baking dish.
  4. Bake the casserole at 350°F (175°C) for 30 minutes to set the custard.
  5. Remove from the oven, quickly stir in the chopped pecans, and top with a thick layer of mini marshmallows.
  6. Return to the oven for 5-10 minutes, or until the marshmallows are mahogany-colored and slightly toasted.