Cook sweet potatoes: Place peeled and cubed sweet potatoes in large pot and cover with water. Add 1 tsp of salt. Bring water to a boil and boil sweet potatoes until fork tender (approximately 20 minutes or longer, depending on the size of your dice).

Drain water from sweet potatoes and add sweet potatoes back to your pot.

Add in sweetened condensed coconut milk, cinnamon, orange juice, salt, vanilla extract and brown sugar. Use a hand mixer to combine. Allow the mixture to cool slightly before adding in the eggs. (If you add the eggs while the mixture is still hot, you would have little pieces of scrambled eggs in your casserole). Add to a greased 9x13 pan.

While the mixture is cooling, make the pecan crumble. Add butter and flour to a bowl using a fork to combine. The mixture will be crumbly. Add in brown sugar and combine again with the fork. The mixture will still be crumbly. Add in pecans and salt and stir to combine.

Finally, use a spoon to add the pecan crumble to the sweet potato casserole and sprinkle on the marshmallows in your desired pattern. I personally like the diagonal pattern of the alternating pecan crumble and mini marshmallows.

Bake at 350 degrees Fahrenheit for 35-40 minutes. Check at about 25 minutes. If the marshmallows or pecans are starting to brown too quickly, loosely cover with foil.