Ingredients:
**For the casserole:**
– 4 large sweet potatoes
– 1 cup milk
– 1/2 cup maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon fine salt
– 1/8 teaspoon ground nutmeg
**For the toppings:**
– 1/4 cup (32 grams) all-purpose flour
– 3 tablespoons (44 grams) butter, at room temperature
– 1/2 cup (100 grams) brown sugar
– 1/2 cup (70 grams) chopped pecans (adjust to preference)
– 1 1/2 cups miniature marshmallows
Directions:
1. Preheat the oven to 400°F. Pierce the sweet potatoes all over with a fork and place them on a lined baking sheet. Bake until tender inside, about 45 minutes. Reduce the oven temperature to 350°F. Let the potatoes cool slightly, then slice them open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash.
2. Add the milk, maple syrup, eggs, vanilla extract, salt, and ground nutmeg to the mashed sweet potatoes. Stir until just combined.
3. In a small bowl, mix the flour and room temperature butter with a fork until crumbly. Add the brown sugar and chopped pecans, stirring until combined.
4. Spread the sweet potato mixture evenly into a 13×9-inch or similarly sized baking dish. Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving gaps between rows.
5. Bake at 350°F until the top turns golden brown, about 30 minutes. Remove from the oven and gently place the miniature marshmallows between the rows of the pecan mixture.
6. Return to the oven and bake for an additional 10 minutes, or until the marshmallows turn golden brown. Serve warm.