1-Getting started with this sweet potato casserole is straightforward and fun, even for beginners. First, preheat your oven to 375°F and grease a 9 x 13-inch pan to prevent sticking. This simple step sets the stage for a smooth baking process.

2-Next, boil the 3 pounds of peeled and cubed sweet potatoes in water for about 15 minutes or until they turn tender. Once done, drain them well and mash them thoroughly in a bowl. Mix in the half a cup of packed brown sugar, one-third cup of softened butter, half a teaspoon of vanilla extract, a quarter teaspoon of cinnamon, and salt and black pepper to taste for a flavorful blend.

3-After mashing, fold in half of the three-quarters cup of chopped pecans to add a nice crunch. Spread this mixture evenly into your prepared pan. Top it off with the 2 cups of miniature marshmallows and the remaining pecans for that tasty topping everyone loves.

4-Now, bake the casserole in the preheated oven for 25 minutes or until the marshmallows turn golden and the dish is heated through. Let it cool a bit before serving to enjoy the creamy textures fully. This method, with a total preparation time of about 45 minutes (20 minutes prep and 25 minutes cooking), ensures a delicious outcome every time.