Sweet Potato Casserole

A luscious recipe, adapted from Celebrating Sweets*, using Coffee Syrup in place of brown sugar and a few more tweaks.

• 2 large cans (40 oz ea) yams 
• 4 Tbsp unsalted butter
• 1/2 cup half & half or milk
• 1 tsp cinnamon 
• 1/4 cup Coffee Syrup
• 1/4 tps salt

• 4 Tbs butter, softened
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/2 cup pecans, finely chopped
• 2 cups mini marshmallows 

1. Preheat oven to 375°F. Grease a 9x13 casserole dish with butter and set aside.
2. In a large bowl, mix yams, butter, milk, cinnamon, Coffee Syrup and salt and mash (I used a hand-mixer) until smooth. 
3. Transfer mix to casserole dish and bake until heated, about 10 minutes (leave oven on, you'll be putting it back in).
4. While the sweet potato mash is heating, prepare streusel. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans until thoroughly combined.
5. Remove sweet potatoes from the oven. Sprinkle with marshmallows and streusel (distribute evenly). Bake for another 12-15 minutes, until topping is nicely browned (keep an eye on it so the marshmallows don't burn).