This Sweet Potato Casserole is just like the traditional version but with a twist. Mashed with plenty of butter and brown sugar, topped with crunchy spiced pecans to balance the flavors, and broiled mini marshmallows makes this casserole more more than just sweet on sweet.

-sweet potatoes -brown sugar -butter -pecan halves -maple syrup -cinnamon -salt -paprika -nutmeg -cloves -cayenne

Preheat the oven to 425F. Wash, dry, and prick the sweet potatoes with a fork. Wrap individually in tin foil. Bake for 1 hour. After baking, allow to cool about 20 minutes before unwrapping and handling.

Combine the remaining butter, sugar, maple syrup, pecans, and spices in a 12-inch skillet over medium heat on the stovetop. Use a rubber spatula to toss and coat for about 5 minutes until pecans are glossy and semi-thick. Remove to a piece of parchment paper or to a bowl to cool.