Directions

1. In a large saucepan place sweet potatoes in enough boiling water to cover. Cook, covered, 25 to 30 minutes or until tender. Drain and let cool slightly.
2. Preheat oven to 375°F. Coat a rectangular 2-quart baking dish with nonstick cooking spray. Place sweet potatoes in a large bowl; mash with a potato masher until smooth. Beat in half-and-half, 3/4 cup of the brown sugar, plus vanilla and 1 teaspoon of the salt. Beat in eggs. Transfer mixture to baking dish; top with marshmallows. Set aside.
3. For crumbles, in a small bowl combine flour, remaining 1/4 cup brown sugar and remaining 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
4. Sprinkle crumbles over marshmallows. Place baking dish in oven. Bake 30 to 35 minutes or until the top is golden brown. Serve hot or warm.