- Place the peeled and cubed sweet potatoes in a pot with salted water covering them by an inch.
- Bring the water to a boil and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Drain the water and return the potatoes to the pot to let excess water evaporate.
- Mash the sweet potatoes until smooth.
- In a pan over medium heat, brown the butter for about 5 to 6 minutes, then transfer it to a bowl to cool.
- Add the brown butter to the sweet potato mash along with brown sugar, maple syrup, heavy cream, salt, vanilla extract, nutmeg, and cinnamon. Mix until smooth.
**2. Make the Streusel:**
- Combine brown sugar, all-purpose flour, cubed butter, cinnamon, and salt until the mixture resembles coarse crumbs.
**3. Assemble and Bake:**
- Preheat the oven to 350°F.
- Transfer the sweet potato filling to a casserole dish and sprinkle the streusel topping and chopped pecans over it.
- Bake for 20 to 30 minutes until the crumble is golden and crispy.
- Remove from the oven, add the marshmallows on top, and return to the oven for another 10 minutes until the marshmallows turn golden.
- Let it cool for 5 to 10 minutes before serving warm!
Notes
Adjust the amount of brown sugar according to your taste preference. Start with 1/4 cup for less sweetness or use up to 1/3 cup for a sweeter dish.