No marshmallows involved in this recipe. Pecans, brown sugar and butter are the main ingredients for the topping and the sweet potatoes are a sweet mash similar to, but not as dense as, a sweet potato pie (without the spices.) It's always on the table for our holiday dinners, and several times throughout the rest of the year, also. On the rare occasion that there are leftovers, I sometimes use it for making sweet potato muffins. Yummy both ways!
Using a hand mixer, mix together sweet potatoes and eggs in a large mixing bowl (you may leave some lumps of the potatoes if you prefer, which I usually do; remove any "strings" you see that may be in the potatoes.)
Mix in 1 cup granulated sugar, 1/2 cup melted butter, milk and vanilla.
Lightly butter a 2 or 3 quart casserole dish or 9"x13" and place on a cookie sheet.
Place oven rack in middle position and preheat oven to 375 degrees F.
Pour potato mixture into prepared dish.
In a medium bowl, mix together brown sugar, flour and pecans.
Distribute evenly over sweet potato mixture.
Spoon remaining 1/2 cup melted butter evenly over the top.
Bake (on cookie sheet) at 375 degrees F for 60-75 minutes, turning dish after first 1/2 hour.
Allow to cool for at least 15 minutes before serving.
Refrigerate leftovers. (Leftovers may be used as a substitute for the bananas in banana muffin recipe.)