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1
For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt.
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2
Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly.
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3
Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!).
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4
Add a tiny pinch more of salt as needed.
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5
Cover the bowl and place in the freezer while finishing the recipe.
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6
Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice.
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7
For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork.
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8
Rub with the oil and set the potatoes on a baking sheet.
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9
Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes.
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10
Set aside to cool.
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11
By the time the potatoes are cool enough to handle, the skins will loosen from the flesh.
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12
With your hands, gently remove the skins and discard.
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13
Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice.
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14
Mash until smooth.
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15
Shift the oven rack one level down and turn on the broiler.
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16
Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time.
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17
When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!
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18
), quickly remove from the oven.
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19
Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined.
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20
Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest.
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21
In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine.
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22
Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top.
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23
Sprinkle the prepared topping evenly over the potatoes.
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24
Bake until the topping is shiny and golden brown, 30 to 35 minutes.
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25
Serve warm.
