2 1/2 pounds sweet potatoes (~3)
2 eggs, beaten
3 tablespoons unsalted butter, melted
2 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg
ground black pepper to taste
1/4 cup coarsely chopped pecans
miniature marshmallows for topping
Pierce each sweet potato several times with a fork all over.
Preheat the oven to 400 degrees.
Put the sweet potatoes on a baking sheet. Bake them for 45 to 60 minutes or until they're fork tender. Set them aside to cool.
OR place the sweet potatoes in a steamer; steam them until they're fork tender, about 15-30 minutes (maybe even less). When they're tender set them aside to cool.
OR Put the sweet potatoes in your micro-wave oven; consult your oven's recommended cooking times for baked potatoes. Use those same recommendations for cooking the sweet potatoes. When they're tender, set them aside to cool.
Peel the sweet potatoes. Mash them until they're smooth; Place them in an oven proof dish.
Set the regular oven to 350 degrees.
In a bowl, stir the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, pecans, and pepper until smooth.
Combine the eggs & butter mixture with the sweet potatoes until mixed well.
Optionally top this with a single layer of marshmallows.
Bake this for about 20 minutes or until the marshmallows have browned slightly.