1-Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking dish to prevent sticking.

2-Boil and mash sweet potatoes with other ingredients: Boil the 3 pounds of peeled and cubed sweet potatoes in a pot for about 15 minutes until they are tender, then drain them well. Next, mash the sweet potatoes and mix in the ½ cup packed brown sugar, ⅓ cup softened salted butter, ¼ teaspoon cinnamon, ½ teaspoon vanilla extract, salt, and black pepper to taste for a smooth base.

3-Fold in pecans and spread in dish: Fold in half of the ¾ cup chopped pecans into the mixture before spreading it evenly in the prepared baking dish.

4-Add toppings and bake until golden: Top the mixture with the remaining pecans and 2 cups of mini marshmallows for that iconic finish. Bake for 25 minutes until the marshmallows turn golden and the casserole is heated through, serving up to 16 portions with great flavors.