Start by preheating the oven to 400°. Then, bake the sweet potatoes at the same temperature for 1 hour. After baking, peel the potatoes and transfer them to the bowl of an electric mixer. Lower the oven temperature to 325°.

In the electric mixer bowl, combine the sweet potatoes with butter, milk, eggs, vanilla, and salt until the mixture is smooth. Set it aside.

Using a 2″ round cookie cutter or a fluted ravioli cutter, create 24 mini pie bites. Gently press them into a mini muffin tin that has been sprayed with cooking spray.

In a separate bowl, mix together the pecan topping ingredients (butter, brown sugar, flour, and pecans) until well combined.

Fill each pie shell with the sweet potato casserole filling. Top half of them with the pecan topping and the other half with marshmallows.

Bake the mini pies for 20-30 minutes or until the pie shells turn lightly golden.