This sweet potato casserole reminds me more of a pie, but we’re going to go ahead and call it a side dish. I like to use white sweet potatoes in this recipe. They seem to give a lighter and smoother consistency. Roast the potatoes in the oven for about 1 hour, peel them, and toss them in a mixing bowl along with some milk, sugar, butter, and an egg. Pour this filling into a pie pan and top with some pecans for added crunch. Bake it for another 20 minutes, and add some marshmallows on top. Serve with up with a spoon as the PERFECT sweet and creamy holiday side dish.
Preheat oven to 400. Line a small baking sheet with parchment paper. Place potatoes on prepared baking sheet and bake until tender, about 1 hour. Let cool before peeling.
While potatoes are cooling, prepare your topping. Combine pecans and brown sugar. Stir in butter until combined. Set aside.
Reduce oven temperature to 350. Lightly grease a 9 inch pie plate. In the bowl of an electric mixer fitted with a paddle attachment, add in cooled and peeled sweet potatoes, butter, eggs, milk, sugar, salt and vanilla. Beat on medium high, until well combined, about 2 minutes.
Add sweet potato mixture to prepared baking dish. Sprinkle pecan crumble around the outside of the dish, leaving room in the center.
Bake until topping is golden, about 20 minutes. Place marshmallows in the center and bake until they turn a light golden brown, about 4 more minutes. Serve immediately.