2lbsSweet Potatoes, peeled and chopped into 2-inch chunks
Preheat oven to 350 degrees F.
In a large pot with salted boiling water, boil the peeled and chopped sweet potatoes for 10-12 minutes or until fork-tender.
Drain the sweet potatoes and place them in a bowl. Allow the sweet potatoes to slightly cool and then add the milk, brown sugar, melted butter, ground cinnamon, ground cloves, ground nutmeg, and vanilla extract.
Add the eggs and blend until smooth.
Pour the sweet potato mixture into a well-greased 9x13 baking dish. Sprinkle crushed pecans over the casserole and then an even layer of mini marshmallows.
Bake for 45 minutes.
Allow casserole to cool for 10 minutes before serving.
For a chunky sweet potato casserole, use a potato masher instead of an electric mixer.