Peel and clean sweet potatoes. Chop sweet potatoes into about 1 ½ inch cubes.
Add chopped potatoes to a pot of water and boil for about 20 minutes or until fork tender.
Preheat the oven to 375 degrees F.
Once done, drain potatoes and put them into a bowl of a stand mixer. Begin by turning the mixer to low speed. Add in Pure Pluck seasoning, butter, maple syrup, milk, cinnamon, and salt. Once fully mixed, turn the mixer to medium-high speed and begin to whip sweet potatoes for about 5 minutes.
This recipe uses cinnamon to give it its unique flavor. You can also use Pumpkin Pie spice in place of cinnamon here.
Place sweet potato mixture into a greased casserole or baking dish. I use a 7.5” by 6” rectangular baking dish.
In a small bowl, combine melted butter, oats, brown sugar, and vanilla extract. Use a fork or your hands to fully coat the mixture with the butter for browning. Place mixture on top of the sweet potatoes forming a crust-like topping. Sprinkle cinnamon on top of this mixture. Then top with pecan pieces and marshmallows.
If you want to omit the marshmallows or don’t have them, you can. Instead, I would suggest doubling the topping mixture and using more of that in that case.
This recipe makes a great gluten-free side dish for the holidays if you ensure the oats are certified gluten-free.
Bake for 20-30 minutes or until the topping is golden brown and the marshmallows are toasted.