Is it a side? Is it a dessert? All we know is that it's delicious!

Here's what you'll need:

• Sweet potatoes
• Mini marshmallows
• Brown sugar
• Butter
• Heavy cream
• Pecan Crumble Topping

The Process

Start by preheating the oven to 425°F. For this recipe, we used the Traeger Ironwood 650. This is a great way to bake the sweet potatoes and free up space in the oven during Thanksgiving and Christmas.

Next, wash and dry the sweet potatoes. Then, use a fork to poke holes around the sweet potatoes. Put them on a baking sheet lined with parchment paper. Bake the sweet potatoes. This could take anywhere from an hour to an hour and a half depending on the size of the sweet potatoes. The goal is to make sure they are tender when poked with a fork.

While the sweet potatoes are baking, prepare the crumble topping. Grate 1 stick of butter into a bowl, or cut into cubes with a knife. Add in 1/4 cup of brown sugar, 1/4 cup of granulated sugar, 1 cup of flour, 3/4 tsp of salt, 1/2 cup of chopped pecans, and 1/2 tsp of vanilla extract. Combine the ingredients using your hands or a fork. Pack the dough into a food safe container, and refrigerate until ready to use.

After the sweet potatoes are baked and tender, remove them from the oven. I like to let the potatoes cool for 5-10 minutes and then peel the skins off, but you could also just scoop the insides out with a spoon. Either way, remove the sweet potatoes from their skin and into a mixing bowl. I like to use a stand mixer for this but a handheld mixer or simply mashing works too. Add the brown sugar, butter, and heavy cream to the sweet potatoes and whip, or mash, until the sweet potatoes are smooth.

Pour the sweet potatoes into a baking dish. Cover the top with the Pecan Crumble topping and bake at 375°F for 45 minutes or until the crumble topping is golden brown.

Remove the casserole from the oven and top with mini marshmallows. Bake for an additional 10 minutes until the marshmallows are lightly toasted!