2 1/2 lb sweet potatoes; 3 large or canned
2 large eggs; slightly beaten
3 tbsp unsalted butter; melted
2 tbsp dark brown sugar; packed
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch nutmeg; freshly grated
ground black pepper
1/4 cup pecans; coarsely chopped
marshmallows; mini or normal

1. Preheat the oven to 400F. Put the sweet potatoes on a baking sheet and pierce each one 6 or 8 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Or use canned sweet potatoes.

2. Preheat oven to 350F.

3. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

4. Butter an 8 x 8 casserole and pour the sweet potato mixture into the pan and sprinkle the top with the pecans.

5. Bake for 30 to 40 minutes, until a bit puffy.

6. Put marshmallows on top and bake until melted and brown.

Serve immediately.