If you haven't had Sweet Potato Casserole you haven't lived! It amazes me the foods that I grew up eating that my husband goes NUTS over! Well this is one of those recipes. He's seriously asked me to make this at random...more than once. He obviously isn't the cook because he thinks I just snap my fingers and this pretty little dish appears. It's time consuming, and can be messy, but its SOOOOOOOOOOO worth it! And if you're on a diet, just keep moving...or don't eat anything else with it!

Sweet Potato Casserole with Marshmallow & Pecan Topping

Sweet Potatoes

4 Large Sweet Potatoes
1 Cup White Sugar
2 Eggs, beaten
1/2 Cup Milk
1/2 Teaspoon Salt
1/3 Cup Butter, melted
1 Teaspoon Maple Syrup

Topping

1 Cup Brown Sugar, packed
1/2 Cup Flour
1/3 Cup Butter, melted
1 Cup Pecans, chopped
2 Cups Mini Marshmallows

1. Bake sweet potatoes at 400* for 45-60 minutes, or until tender. {I wrap mine individually in a wet paper towel and pop them in the microwave for about 10 minutes and turn them over until they are tender} (I'm trying to save you time here!)

2. Peel and mash potatoes into a large bowl. {I use my hand mixer to mix everything together, might as well start on this step!}

3. Add sugar, eggs, milk, salt, melted butter and maple syrup to the mashed sweet potatoes. Mix well and transfer to a 9"x13" greased baking dish.

4. Mix the brown sugar, flour, melted butter and pecans into a bowl. Crumble evenly over potatoes in rows. {Think of alternating pecan topping, marshmallow rows as your end product}

5. Bake at 350* for 25 minutes.

6. Add marshmallows to the "empty" rows and bake for an additional 15 minutes, or until marshmallows are golden brown.