Sweet Potato Casserole

FILLING:

• 2 cans (15 oz. each) sweet potatoes, drained
• ¾ stick butter, melted, plus more to grease the casserole dish
• ⅓ c. heavy cream
• ⅓ c. dark brown sugar
• ¼ c. granulated sugar
• 1 large egg
• ½ tsp vanilla extract 
• dash salt, ¼-½ tsp I didn't measure exactly 
• dash cinnamon, ⅛ tsp or less

TOPPING:

• ¼ c. dark brown sugar
• dash salt
• 1 c. chopped pecans
• 4 Tbsp unsalted butter, melted 
• 2 c. mini marshmallows, optional 

1)  In a large bowl, mash the sweet potatoes.  Add melted butter, vanilla, heavy cream, egg, and sugar.  Beat with a hand mixer until smooth and fluffy.

2)  Place in greased 2½ quart baking dish and bake at 350⁰ for 25 minutes.

3)  While filling is baking, make topping.  Roughly chop pecans.  Melt butter in a saucepan.  Add pecans and sugar.  Stir a simmer a few minutes and remove from heat. 

4) Remove filling from oven when done and apply topping.  Sprinkle pecans evenly over casserole.  Sprinkle marshmallows on top of pecans.  Bake approximately 7-8 minutes until marshmallows are melted and lightly browned.  Allow to set and cool at least 10 minutes before serving.