1: Cook the Sweet Potatoes

Peel the sweet potatoes and cut them into chunks. Boil them in a large pot of water for about 15-20 minutes or until they’re fork-tender. Drain and mash them until smooth—no lumps allowed! (Or keep some if you like a little texture.)

2: Mix the Base

In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well until everything is smooth and combined.

3: Make the Pecan Topping

In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter. Stir it up until it forms a crumbly topping that’ll get golden and crispy in the oven.

4: Assemble the Casserole

Spread the sweet potato mixture into a greased 9×13 baking dish. Sprinkle the pecan topping evenly over the top.

If you’re team marshmallow, you’ll add the marshmallows later so they don’t burn.

5: Bake

Bake at 350°F (175°C) for 25 minutes. If using marshmallows, take the casserole out at the 20-minute mark, sprinkle marshmallows over the top, and bake for another 5-10 minutes until golden and toasty.

6: Serve & Enjoy!

Let the casserole cool for a few minutes (if you can wait) before serving. That first spoonful? Absolute heaven.