Wash and dry sweet potatoes. Then wrap each potato with foil. Place them on a baking sheet lined with foil. Heat oven to 375 degrees and bake for 1 hour. Continue to bake until they can be easily pierced with a knife.

Cool until they are easy to handle. Peel and transfer to a blender. Puree the sweet potatoes until mashed. Then add in the Zoup! Good, Really Good® Chicken Broth, vanilla and cinnamon and mix on low speed until well combined.

Transfer the potatoes to an oven-safe casserole dish and spread out evenly. Reduce temperature to 350 degrees.

In a medium bowl, combine crushed pecans, dash of cinnamon, brown sugar and melted butter. Stir to combine.

Spread the pecan topping over the sweet potatoes. Then place in oven and bake for 25 minutes.

Remove the casserole from the oven once the topping is golden brown. Then add a layer of mini marshmallows and bake for an additional 10 minutes or until marshmallows are golden brown.