Bake the sweet potatoes.

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper or a silicone mat.

Wash and dry the sweet potatoes.

Use a fork to pierce the skin of each potato about 5-6 times to allow steam to escape.

Rub each potato lightly with vegetable oil and place on the prepared baking sheet.

Bake in the preheated oven for 30-45 minutes or until the potatoes are tender when pierced with a knife.

Remove from the oven and allow to cool slightly.

When the potatoes are cool enough to handle but still warm, scoop out the insides and place them in a large mixing bowl.

Use a fork to mash smooth.

Mix in the eggs, brown sugar, milk, orange juice, butter, cinnamon, cloves, nutmeg, vanilla, and salt. Stir until the butter has melted and everything is well combined.

Transfer to a 9×13-inch casserole dish. Set aside.

Make the topping.

In a medium bowl, mix the brown sugar and flour.

Use a pastry blender or two forks to cut the butter into the flour mixture until the mixture resembles small peas.

Fold in the pecans.

Sprinkle the crumble over the sweet potatoes in an even layer.

Top with the mini marshmallows.

Bake in the preheated oven for 30 minutes or until the marshmallows are lightly browned on top.

Remove from the oven and serve hot.

Store leftovers in an airtight container in the refrigerator for up to 5-6 days.