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Preheat the oven to 400 degrees F.
Place a piece of tin foil on the oven rack.
Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
Carefully peel the potatoes and turn the oven down to 350 degrees F.
Place the sweet potatoes in a large bowl and smash them until smooth.
Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.
Using a handheld or standing mixer, beat everything together until smooth.
Pour the mixture into an 8x9-inch baking dish (8x8 or 9x9 works too) and bake for 30 minutes.
Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.
Allow to cool for 5 minutes and serve.
In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.
Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.
I like to use my hands at the end.
Stir in the panko and graham cracker crumbs and set aside until you're ready to top the casserole.