The perfect side dish for Thanksgiving, or any holiday meal!


3 lb sweet potatoes peeled and cut into cubes
3 tbsp unsalted butter
¼ cup half and half
½ tsp pumpkin pie spice
½ tsp pure vanilla extract
¼ cup brown sugar

For pecan-brown sugar topping:
4 tbsp unsalted butter melted
½ cup brown sugar
½ cup flour
½ tsp pumpkin pie spice
1 cup chopped pecans
3 cups mini marshmallows


Preheat oven to 375 degrees and spray a 2-1/2qt casserole dish with nonstick cooking spray and set aside.

In a large pot place cubed sweet potatoes and cover with water. Boil 8 minutes until tender and drain. Add in butter, half and half, pumpkin pie spice, vanilla, and brown sugar. Mash until creamy.

Transfer to prepared casserole dish and set aside. In a medium bowl mix all ingredients for topping and sprinkle over the top of sweet potatoes. Top with mini marshmallows and bake for 25 minutes and marshmallows are golden brown.