Ingredients:

  • 3 lbs sweet potatoes, peeled and mashed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup plain Greek yogurt
  • 1/3 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 large egg, beaten
  • 1/2 cup chopped pecans
  • 2 tbsp light brown sugar
  • 1 tbsp melted butter
  • 1 pinch salt
  • 1 1/2 cups mini marshmallows

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, combine mashed sweet potatoes, melted butter, Greek yogurt, brown sugar, cinnamon, nutmeg, and salt. Use a hand mixer to beat until smooth and airy, then fold in the beaten egg.
  2. Spread the potato mixture evenly into a 9x13-inch baking dish. In a small bowl, toss chopped pecans with melted butter, brown sugar, and salt. Sprinkle the pecan mixture evenly over the potatoes and bake for 25–30 minutes until edges are bubbling.
  3. Increase oven heat to 400°F (200°C) or turn on the broiler. Top the casserole with a layer of mini marshmallows and return to the oven for 3–5 minutes until marshmallows are puffed and toasted mahogany brown.