-Sweet Potatoes -Brown Sugar -Salted Butter -Heavy Cream -Salt
-Vanilla Extract -Nutmeg -Cinnamon -Mini Marshmallows
Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice sweet potatoes. Add them to the water once it begins to boil.
When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.
To a medium-sized heavy bottom pan set over medium heat add brown sugar and salted butter. Whisk until a caramel forms.
When the brown sugar has completely dissolved into the butter and a caramel has formed, add the heavy cream. Whisk to incorporate.
Add salt, vanilla, nutmeg, and cinnamon to the caramel and whisk to incorporate.
Add the caramel to the sweet potato mash and mix thoroughly.
Add the mash to the greased casserole dish and smooth the top with a spatula.
Top the casserole with mini marshmallows, more or less to your liking. If you are opting for pecan streusel, top it with it instead. If you want to use both, start with the pecans and finish with the marshmallows.
Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes. Allow the casserole to cool for a few minutes before serving. Enjoy!