1-Preheat your oven: preheat your oven to 375°F and grease a 9 x 13-inch pan to avoid any sticking. This sets the stage for even cooking and makes cleanup easier.

2-Cook the sweet potatoes: place the peeled and cubed sweet potatoes in boiling water, simmering them for about 15 minutes until they’re fork-tender, then drain them well to remove excess moisture.

3-Mash and mix: once drained, mash the sweet potatoes in a large bowl, mixing in the brown sugar, softened butter, cinnamon, vanilla extract, salt, and pepper until smooth. Fold in half of the chopped pecans to add that nutty layer.

4-Prepare the casserole: spread the mixture evenly into your prepared pan for an even bake.

5-Add toppings and bake: top it off with the miniature marshmallows and the remaining chopped pecans for that signature crisp crunch. Bake for 25 minutes until the marshmallows turn golden and the casserole is heated through.