1-Getting Started: Start by preheating your oven to 375°F and greasing a 9 x 13-inch baking pan, as this sets the stage for a smooth process. Boil the 3 pounds of peeled and cubed sweet potatoes for about 15 minutes until they’re fork-tender, then mash them with brown sugar, salted butter, vanilla extract, cinnamon, salt, and black pepper. This step ensures the creamy filling comes together effortlessly.

2-Mixing and Assembling: Fold in half of the chopped pecans into the mashed mixture for added texture, then spread it evenly into the prepared pan. Top with the remaining pecans and miniature marshmallows to create that irresistible crispy layer. Bake for 25 minutes until the marshmallows turn golden and the potatoes heat through, serving up to 16 people with ease.

3-Baking and Finishing: Once baked, let it rest a bit for the flavors to settle. For tips on variations, such as using a hand masher for texture or baking sweet potatoes instead of boiling, keep reading. This method, which takes about 45 minutes total, makes the casserole ideal for any occasion and incorporates elements like the nutritional info of 7 grams of fat per serving.