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Sweet potato casserole with pecan crumble

https://www.saveur.com/sweet-potato-casserole-with-pecan-crumble-recipe 

This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. This recipe first appeared in our November 2011 issue along with Lesley Porcelli's story How Sweet It Is. 

RH Changes – forget the pecan crumble, top with marshmallows or better yet nothing on the top…

Ingredients

For the Filling

  • 3 lb. sweet potatoes
  • 1/3 cup packed dark brown sugar
  • 6 tbsp. unsalted butter melted
  • 1/4 cup heavy cream
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 2 eggs lightly beaten
  • Freshly ground black pepper to taste
  • 1 inch 1" piece ginger, finely grated

For the Crumble Topping

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup packed dark brown sugar
  • 1/4 cup finely chopped pecans
  • 1/2 tsp kosher salt
  • 5 tbsp. unsalted butter cubed and chilled
  • 1/4 cup cup mini marshmallows

Instructions

  1. Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1 1⁄2 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1 1⁄2-qt. baking dish and smooth top; set aside.
  2. Reduce oven temperature to 350°. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving.