Ingredients:

  • 3 lbs (1.4 kg) Sweet Potatoes (Orange-fleshed), peeled and roughly chopped
  • 1/2 cup Unsalted Butter (1 stick), divided
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs, lightly whisked
  • 1/4 cup Whole Milk or Half-and-Half
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 5 oz (140 g) Mini Marshmallows

Instructions:

  1. Preheat the oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch (2.5 cm) cubes. Roast them on a lined sheet pan until fork-tender (about 25–30 minutes) to maximize flavor and reduce moisture.
  2. Allow the potatoes to cool slightly (about 10 minutes). Transfer the cooked potatoes to a large bowl and mash until mostly smooth. For a silky texture, use an electric mixer.
  3. In a separate bowl, melt 100g of the butter. Whisk in the brown sugar, vanilla, cinnamon, nutmeg, and salt.
  4. Whisk the two eggs into the wet ingredients mixture until just combined.
  5. Pour the wet mixture over the mashed sweet potatoes. Add the milk/cream. Stir thoroughly until the mixture is uniform and creamy. The consistency should be thick and hold its shape slightly.
  6. Grease the 9x13 inch casserole dish with the remaining butter. Spoon the sweet potato mixture into the dish and smooth the top with a spatula.
  7. Bake the casserole base at 350°F (175°C) for 30 minutes. The edges should look set and slightly bubbly.
  8. Remove the dish from the oven. Evenly cover the entire surface with the mini marshmallows.
  9. Return the casserole to the oven and bake for an additional 5–10 minutes, watching carefully until the marshmallows are golden. Alternatively, use the broiler (grill) for 60–90 seconds for quick browning, maintaining vigilance to prevent burning.
  10. Allow the casserole to rest for 10–15 minutes before serving. This allows the mixture to set fully.