Sweet Potato Casserole With Marshmallows

Arrange a rack in center of oven; preheat to 350°. Place potatoes in a large pot and cover with water by about 2". Bring to a boil, then reduce heat to medium-low. Bring to a simmer and cook until there's no resistence when potatoes are pierced with a knife or fork, 15 to 20 minutes.

Drain, return potatoes to pot, and let cool slightly.

Mash potatoes with a masher or fork. (Alternatively, use a potato ricer: Scoop some potatoes from pot into ricer and mash/"rice" them directly into a large bowl.) Add eggs, butter, milk, brown sugar, vanilla, and salt, and mix until incorporated. Transfer to a 13" x 9" baking dish.

In a medium bowl, using a rubber spatula or fork, mix brown sugar, flour, and butter until clumps form. Stir in pecans, then spread over potatoes. Top with marshmallows.

Bake casserole until warmed through through and marshmallows are golden brown, about 25 minutes.