Ingredients

4 large sweet potatoes, scrubbed (about 2 ½ pounds)

½ cup heavy cream

3 bay leaves, preferably fresh

1 teaspoon freshly ground black pepper, plus more to taste

3 tablespoons unsalted butter, at room temperature, plus more for greasing pan

1 to 2 tablespoons dark brown sugar

1 teaspoon coarse kosher salt, plus more to taste

2 large eggs, at room temperature

20 large marshmallows, cut in half lengthwise (about 5 ounces)

½ cup roasted salted pecans

Instructions

Step 1: Preheat the oven to 425 degrees. Arrange one rack 6 inches from the broiler heat source and another rack in the center of the oven. Line a sheet pan with parchment paper or foil.

Step 2: Prick the sweet potatoes all over with a fork and place them on the prepared pan. Bake on the center rack for 1 to 1 ½ hours, until the potatoes are fork-tender.

Step 3: While the potatoes bake, heat the heavy cream, bay leaves, and black pepper in a small saucepan until bubbling at the edges and steaming. Remove from heat and let steep until fragrant.

Step 4: When the potatoes are cool enough to handle, peel off the skins and place the flesh in a large bowl. Pour the warm cream over the potatoes, removing and discarding the bay leaves. Add butter, brown sugar, and salt, then whisk until smooth. Adjust seasoning with additional salt and pepper if desired.

Step 5: Reduce oven temperature to 350 degrees and butter a 2-quart shallow casserole dish. Whisk the eggs into the potato mixture until fluffy, then spread it evenly in the casserole dish.

Step 6: Arrange the marshmallow halves cut side down in a single layer across the top of the potatoes, leaving small spaces between each to allow for expansion. Sprinkle the roasted pecans over the marshmallows.

Step 7: Bake the casserole for 20 to 25 minutes until lightly browned and heated through. If refrigerated beforehand, it may take longer to warm.

Step 8: Turn on the broiler. Place the casserole under the broiler for 1 to 2 minutes until the marshmallows are deeply browned and toasted. Watch carefully to prevent burning.

Step 9: Remove from oven and serve warm or hot.

Tips & Variations

Use roasted salted pecans for added crunch and balanced flavor; you can toast raw pecans in a dry skillet until fragrant if needed.

For a spiced twist, add a pinch of cinnamon or nutmeg to the sweet potato mixture.

If you prefer less sweetness, reduce the marshmallows or substitute with a streusel topping made from brown sugar and butter.

To save time, sweet potatoes can be baked a day ahead, peeled, and mashed in advance.

FAQs

Can I make this casserole vegan?

To make it vegan, substitute heavy cream with coconut milk or other plant-based cream, use vegan butter, and replace eggs with flax eggs or a suitable egg replacer. Be aware the texture and flavor will differ slightly.