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Bake 4 Sweet Potatoes until tender.
Let Potatoes cool completely, then peel. The skins will come right off with this method.
Mash Potatoes and add the following:
½ cup of butter
1 cup brown sugar
½ tsp salt
1 tsp cinnamon
1 tsp vanilla
½ tsp nutmeg
Mix well and spread evenly into a casserole dish.
For the Pecan Topping:
2 cups pecans crushed or whole (whichever you prefer)
4 tbsp butter
⅓ cup brown sugar
1 ½ tbsp AP flour
½ tsp salt
Mix well and spread evenly over top.
Top with Mini Marshmallows.
Bake 350° for 30-35 minutes or until golden brown.