Sweet Potato Casserole is a wonderful combination of sweet potatoes, brown sugar, and an ooey-gooey topping of marshmallows and pecan streusel!
Peel and chop the sweet potatoes into small pieces. Add sweet potatoes to a large pot, and cover with an inch of cold water.
Bring to a boil, and simmer for 15 minutes until very soft. Mash lightly. Add the butter, milk, cinnamon, brown sugar and salt.
Continue mashing until smooth. Transfer the sweet potato mixture to an 8×8 casserole dish.
In a small bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans until thoroughly combined.
Top with half the marshmallows, then distribute the streusel over the marshmallows. Bake at 375 for 7-10 minutes.
Heat your liquid. Hot milk is better than cold, as it will keep your potatoes piping hot!
Boiling sweet potatoes will take less time if you cut them into smaller chunks.
Store in a covered container in the refrigerator for up to 4 days.