Ingredients:

• 3 lbs. sweet potatoes (or yams) baked until well cooked and soft
• 3 tablespoons butter
• 1/4 cup fat-free half and half
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons dark brown sugar
• dash of salt, if needed

topping:

• 2 cups mini marshmallows
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• dash of salt
• 1/2 cup pecans, chopped

Directions:

1. Preheat oven to 375 degrees. Grease a 2 quart casserole dish.
2. One sweet potatoes are baked and cool enough to handle but still warm, remove the flesh to a bowl. Add the butter, brown sugar, half and half and pumpkin pie spice. Stir well and mash the ingredients together until smooth. Taste and add additional spices as needed.
3. Place potatoes in the casserole bowl. Bake for 15 minutes until the potatoes are heated through.
4. While the potatoes are baking prepare the topping. Mix butter, brown sugar, salt, cinnamon and pecans together in a small bowl. Topping will form large chunks.
5. Remove the potatoes from the oven and top with 1/2 the marshmallows, then sprinkle 1/2 the topping mix over the top, then the rest of the marshmallows over the top, ending with the final 1/2 of the topping sprinkled over the top.
6. Bake for 10-15 minutes until topping is brown and bubbly. Watch carefully as marshmallows can go from brown to burnt very quickly!
7. Remove casserole from oven and allow to rest for 5 minutes before serving.