Ingredients

• 2 lbs. sweet potatoes, peeled, quartered and sliced ¼-inch thick

• 4 tablespoons salted butter, cut into 4 pieces

• ¼ cup heavy cream, divided

• 1 tablespoon brown sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• ½ cup chopped pecans

• 2 cups miniature marshmallows

Instructions

Combine sweet potatoes, butter, 2 tablespoons cream, sugar and salt in a large pot. Cook, covered, over low heat until potatoes are fall-apart tender (about 35-40 minutes).

Remove from the heat, add remaining 2 tablespoons cream and vanilla extract; mash the potatoes with a potato masher or, for a fluffier, smoother texture, transfer potatoes to a large bowl and beat on high speed with an electric mixer.

Transfer mashed potatoes to a 2-quart baking dish that has been sprayed with cooking spray.

Sprinkle pecans over the potatoes and add marshmallows on top. Bake, uncovered, in a 375 degree F oven for 15-20 minutes (or until marshmallows are golden brown).