Ingredients:
- 4 lbs Sweet Potatoes (Jewel or Garnet), peeled and cut into 1-inch chunks
- 1/2 cup (1 stick) Unsalted Butter, softened, plus extra for greasing
- 1/2 cup packed Light Brown Sugar
- 1/2 cup Whole Milk or Heavy Cream
- 2 Large Eggs, lightly beaten
- 1 tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Freshly Grated Nutmeg
- 1/2 teaspoon Fine Sea Salt
- 10 oz bag Miniature Marshmallows
Instructions:
- Place the peeled and chunked sweet potatoes into a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 15–20 minutes).
- Drain the potatoes completely in a colander and allow them to sit for 2–3 minutes to steam off excess moisture.
- Transfer the potatoes to a large bowl. Use a potato masher or handheld electric mixer and mash until no lumps remain and the mixture is smooth.
- Preheat the oven to 350°F (175°C). Lightly grease the 9x13 inch baking dish with butter.
- Add the softened butter, brown sugar, whole milk/cream, vanilla, cinnamon, nutmeg, and salt to the warm mashed potatoes. Mix thoroughly until fully incorporated and smooth.
- Gently fold the lightly beaten eggs into the sweet potato mixture until just combined. Ensure the potatoes are not too hot to prevent scrambling the eggs.
- Spread the sweet potato mixture evenly into the prepared baking dish. Bake for 25–30 minutes, or until the top is slightly set and golden around the edges.
- Remove the casserole from the oven and evenly distribute the miniature marshmallows over the entire surface of the sweet potato base.
- Return the dish to the oven for 5–10 minutes, or until the marshmallows puff up and turn a light golden brown. Alternatively, use the broiler (grill setting) for 1–2 minutes, watching carefully to avoid burning.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the filling to firm up slightly and holds the shape better when served.