Instructions

1. Sweet potatoes: Preheat oven to 400 F, and line a large baking sheet with foil.
2. Lay the sweet potatoes on the baking sheet.
3. Bake for 1 hour, or until the sweet potatoes are tender. Remove the baking sheet from the oven and allow the potatoes to cool slightly.
4. Reduce the oven temperature to 350 F.
5. In a small saucepan, combine the cream with butter and vanilla extract. Bring to a simmer and stir until the butter is melted.
6. Peel the potatoes, then transfer to a food processor or blender. Puree for 1 minute, until fairly smooth.
7. With the food processor or blender on low speed, carefully pour the vanilla cream into the sweet potatoes and process until smooth, about 1 to 2 minutes.
8. Scoop the whipped sweet potatoes into a 9-inch baking dish and spread evenly. Set aside.
9. Pecan topping: In a medium-sized bowl, combine pecans, crispy rice cereal, cinnamon, brown sugar, melted butter, and a pinch of salt.
10. Evenly spoon the pecan topping over the whipped sweet potatoes.
11. Place the casserole dish on a baking sheet, and transfer to the center rack of the oven.  Bake for 25 to 30 minutes or until the topping is golden brown and bubbling.
12. Remove from the oven.
13. Arrange marshmallows on top in a circular pattern allowing the pecan topping to show through.
14. Return the pan to the top rack of the oven and bake for 5 to 7 minutes, or until the tops of the marshmallows are lightly browned.
15. Casserole can be served immediately or served at room temperature.