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Preheat oven to 375°F.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-high, and simmer, undisturbed until the sweet potatoes are very tender, 15 to 20 minutes. Drain; cool slightly, about 5 minutes.
Place the potatoes in a large bowl. Add ¼ cup sugar, ¼ cup butter, 1½ teaspoons salt and ½ teaspoon vanilla. Mash sweet potato mixture with a potato masher. Fold in ¼ cup of the pecans. Scrape potato mixture into an even layer in an 11-by-7-inch baking dish coated with cooking spray. Sprinkle with remaining ¼ cup pecans; top with 2 cups marshmallows. Bake at 375°F until golden and bubbling around the edges, about 20 minutes, tenting with aluminum foil that's been lightly sprayed with cooking spray (to prevent the marshmallows from sticking to it) if needed to prevent burning.