Wash, peel and cut potatoes in cubes. Place them in a large pot. Cover potatoes with water.
3,3 lb sweet potatoes
Bring to the boil. Cook 15 minutes on medium heat.
Drain potatoes in sieve or colander. Transfer them to the large bowl.
Using the fork or hand mixer, mash or blend until desired consistency.
Add butter and continue mashing until incorporated.
1/2 cup butter
Add sugar, spices and salt. Mix everything.
1/2 cup brown sugar, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/4 tsp salt, 1/4 tsp cinnamon
Crush half of pecans with hands or knife. Mix in the sweet potato mash.
1 cup pecans
Transfer mashed potatoes to the baking dish. Gently press and smooth the top.
Crush leftover pecans and sprinkle on top of casserole.
Top with mini marshmallows.
1,5 cup mini marshmallows
Bake 20 minutes until marshmallows are golden brown and filling is bubbly. Let it cool 10 minutes before serving.
Video
Notes
You can freeze the sweet potato casserole without marshmallows up to two months.Store leftover casserole up to 4 days in the fridge. Reheat it about 10 minutes in the oven 355 F / 180 C or microwave for about 2-3 minutes.