Add the potatoes to a cookie sheet tray lined with parchment paper or foil and bake in the oven at 375° for 60-70 minutes or until tender.
Remove the potatoes and pull the skin off and discard. Add the cooked insides to a large bowl.
Add the eggs, brown sugar, cinnamon, salt and pepper to the bowl and mash with a hand masher or electric hand beater until smooth.
Transfer the mashed sweet potatoes to a 10x5 casserole dish that is sprayed with non-stick spray. Set aside.
In a separate large bowl cut together the flour, brown sugar, pecans and butter until the butter is the size of rize.
Fold in the marshmallows and then evenly sprinkle the streusel over top of the mashed sweet potatoes completely covering them.
Bake in the oven at 375° for 25 to 30 minutes or until the marshmallows are browned.
CHEF NOTES:• Yes, you can use grocery store yams in this recipe, as long as they are the orange flesh ones that look just like sweet potatoes. • This sweet potato casserole is definitely sweet enough to be a dessert, so you may want to try it, or just make my sweet potato pie recipe! • When making the streusel you could do it in a food processor if you’re looking to save some time or don’t have a pastry knife. • The parchment paper or foil on the cookie sheet tray while baking the sweet potatoes will make clean up easy because the sweet potatoes will secrete its sticky insides. • I suggest using gloves or a towel when peeling the sweet potatoes because they will be hot. • REHEATING YOUR SWEET POTATO CASSEROLE: To reheat the casserole simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition you can simply add them to the microwave and heat until hot. • STORING AND FREEZING SWEET POTATO CASSEROLE: Sweet potato casserole can be stored in the refrigerator covered in plastic for up to 5 days. It can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.