Southern Sweet Potato Casserole With Marshmallows

Preheat your oven to 375ºF, and lightly coat a 9x13 baking dish with nonstick cooking spray.
Peel and slice the washed sweet potatoes into roughly 1-inch cubes.
Add the sweet potatoes to a large stockpot. Cover with water, and boil over medium-low heat for 10-15 minutes, ’til fork-tender.
Drain the water and add the potatoes to a large mixing bowl.
Mash the sweet potatoes with a potato masher, or whip up with a hand mixer.
Add the softened butter, brown sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes in the mixing bowl, whisking until well combined.
Stir the chopped pecans into the sweet potato mixture.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the top with marshmallows and the remaining pecans.
Bake at 375° F for 25 to 30 minutes, or until the marshmallows are golden brown. Sweet potato casserole is done when the marshmallows are golden brown, the edges are slightly puffed, and the filling is no longer jiggly.*
Serve while warm, and store any leftovers in the fridge.