3 pounds sweet potatoes, peeled and cubed
¼ cup butter
1/3 cup real maple syrup
¼ cup milk
1 tsp. vanilla
1/2 tsp. salt
2 cups mini marshmallows, optional
Maple glazed pecans
1 cup pecan halves
3 Tbsp. real maple syrup
1/2 tsp. flaked sea salt or ¼ tsp. salt
Preheat oven to 350 degrees. Add potatoes to a large pot of water. Bring to a boil and cook until tender, about 15 minutes. Drain and put in a bowl with butter, maple syrup, milk, egg, vanilla and salt. Beat until smooth and fluffy. Spread in a buttered 2 quart baking dish. Bake for 30 minutes.
Meanwhile make maple glazed pecans. Combine pecans, syrup and salt in a small skillet over medium high heat. Cook, stirring frequently, until nuts are toasted and caramelized, about 3-5 minutes. Remove from pan and place on parchment paper or buttered foil, cool and chop.
Top warm casserole with candied pecans and marshmallows. Place under broiler just until marshmallows turn golden brown. Serve.