Ingredients:

• 4 pounds sweet potatoes (about 8 medium potatoes), peeled, cut into 1-inch chunks
• 1 ½ teaspoons grated orange zest plus ½ cup fresh juice (from 1 large orange)
• ½ cup unsalted butter, melted, plus more for baking dish
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons kosher salt
• 2 cups pecan halves, toasted and chopped
• 20 marshmallows

Cooking Instructions:

1. Preheat oven to 350°F. Butter a 13- x 9-inch baking dish, and set aside.
2. Place sweet potato chunks in a large pot, and add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes in a colander, and let cool 10 minutes.
3. Meanwhile, stir together orange zest and juice in a small bowl. Stir in melted butter until combined.
4. Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl.
5. Arrange half of the sweet potato chunks in an even layer in prepared baking dish. Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle with half of the toasted pecans. Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans. Top evenly with marshmallows.
6. Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes. Serve hot.