Sweet potato casserole

The Boil: Place your cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain well.
The Mash: In a large bowl, mash the hot potatoes until smooth. For a truly professional, “silky” texture, use an electric hand mixer to whip them.
The Custard: Stir in the melted butter, milk, brown sugar, eggs, vanilla, salt, and spices. Mix until fully incorporated and fluffy.
The Assembly: Spread the potato mixture into a greased 9×13 baking dish.
The Streusel: In a small bowl, mix the flour, brown sugar, and pecans. Work the cold butter in with your fingers or a fork until it looks like coarse crumbs. Sprinkle this over the potatoes.
The Bake: Bake at 350°F for 25 minutes.
The Marshmallow Finish: Remove from the oven and scatter the mini marshmallows over the top. Return to the oven for 5 more minutes (or broil for 60 seconds) until the marshmallows are puffed and toasted golden brown.

Don’t Skip the Eggs: The eggs are what prevent the casserole from being a heavy “mash.” They help the mixture rise slightly in the oven, giving it a velvety, airy crumb.
The Bourbon Trick: For a more “grown-up” flavor profile, add 1 tablespoon of Bourbon to the potato mixture before baking. It enhances the vanilla and woodsy cinnamon notes.
Roast vs. Boil: If you have extra time, roast the sweet potatoes in their skins at 400°F until tender, then scoop out the flesh. Roasting caramelizes the natural sugars, making the base even deeper in flavor than boiling does.