Maple-Pecan Sweet Potato Casserole

INGREDIENTS

For the whipped sweet potatoes:
3 pounds sweet potatoes, peeled and diced
4 tablespoons salted butter, room temperature
¾ teaspoons kosher salt
1/3 cup pure maple syrup
2 tablespoons half and half
1 large egg
½ teaspoon ground cinnamon
2 cups mini marshmallows

For the brown sugar pecans:
2 tablespoons salted butter
3 tablespoons brown sugar
1 cup chopped pecan pieces

METHOD

Heat oven to 350 F. Place sweet potatoes in a large pot, and cover with cool water with a pinch of salt. Bring to a boil over high heat and cook until fork tender, about 15 minutes."
While potatoes boil, prepare the brown sugar pecans. Melt butter over medium heat in a saucepan. Stir in the brown sugar until smooth. Add the pecans and stir to coat. Cook, stirring occasionally, for about 5 minutes, or until pecans are fully coated in sauce and smell toasty. Remove from heat to cool.
When potatoes are tender, drain completely, and then place in the bowl of a stand mixer fitted with the paddle attachment. Begin to whip potatoes on medium-low speed to release some steam. While the potatoes are mixing, add the butter, salt, maple syrup, half and half, egg and cinnamon. Whip mixture on medium speed until light, fluffy and smooth. Spread into a 9-by-13-inch baking pan and top with brown sugar pecans and mini marshmallows. Cover with foil and bake in preheated oven for 15 minutes before removing foil and baking for another 10-15 minutes, or until marshmallows are deeply golden brown.
Make-ahead instructions: Spread sweet potato mixture into the pan; then cover with plastic wrap and aluminum foil and refrigerate overnight. When ready to bake, heat oven to 350 F. Top sweet potatoes with the pecans and mini marshmallows, and cover the pan with aluminum foil before baking as directed