A Sassy Spoon
01
Simmer cubed potatoes for 15-25 minutes until tender. Drain. Let cool slightly then mash in a large bowl. Stir in ingredients (except marshmallows and pecans).
02
Once the sweet potato mixture has cooled, add to a greased casserole dish and wrap it tightly with plastic wrap.
03
Place the casserole in the fridge. The next day, bring to room temp, top with candied pecans and mini marshmallows, and go to step 5.
04
Store in freezer for up to 3 months. When ready to bake, put in fridge to thaw overnight. Top with candied pecans and mini marshmallows, and go to step 5.
05
Bake at 375° for 15 minutes or until marshmallows are toasted. Keep an eye on them so they don't burn. Remove from the oven. Serve and enjoy!