Sweet Potato Casserole Recipe by Georgie Goode from The Pioneer Woman.

Ingredients

Filling

• 3 1/2 lb. sweet potatoes
• 1/2 c. butter, melted, plus more to grease the casserole dish
• 1/2 c. heavy cream
• 1/3 c. light brown sugar
• 3 large eggs
• 1 1/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 3/4 tsp. smoked paprika
• 1/4 tsp. cayenne pepper (optional)

Topping

• 1/2 c. all-purpose flour
• 1/2 c. light brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 c. chopped pecan
• 1/4 c. butter, melted 
• 2 c. mini marshmallows, divided

Directions

1. For the filling: Preheat the oven to 425°F. Line a baking sheet with foil.
2. Place the sweet potatoes on the foil and pierce the tops 2 to 3 times with a knife. Loosely cover with foil. Roast until very soft, about 50 to 60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin. 
3. In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne. Mash until smooth (or leave it a little chunky if you like!). 
4. Reduce the oven temperature to 375°F. Butter a 13-by-9-inch casserole dish. Place the sweet potato filling in the casserole dish and smooth the top.
5. For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10 to 15 minutes, or until the casserole is bubbly around the edges, hot in the middle, and the marshmallows on top are golden brown. Let cool for a few minutes before serving.