Ingredients:

  • lbs sweet potatoes (about 4-5 medium)
  • /2 cup unsalted butter, melted, plus extra for greasing
  • large eggs, lightly beaten
  • /2 cup whole milk or heavy cream
  • /2 cup packed light brown sugar
  • teaspoon pure vanilla extract
  • teaspoon ground cinnamon
  • /2 teaspoon ground nutmeg
  • /4 teaspoon salt
  • oz regular or mini marshmallows

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with butter.
  2. Peel, cube, and boil or steam the sweet potatoes until fork-tender (about 15-20 minutes). Drain thoroughly.
  3. Return drained potatoes to the hot pot. Mash until completely smooth. Ensure potatoes are hot for the best texture.
  4. In a separate bowl, whisk together the melted butter, brown sugar, eggs, milk/cream, vanilla, cinnamon, nutmeg, and salt.
  5. Pour the wet ingredients into the mashed potatoes. Mix well until the entire filling is smooth and evenly combined. Transfer the mixture evenly into the prepared casserole dish.
  6. Bake for 30-35 minutes, or until the edges are just set and slightly puffed.
  7. Remove the casserole from the oven. Arrange the marshmallows evenly over the entire top surface.
  8. Return the dish to the oven and switch to the broiler setting (high). Watch very closely and broil for 1-3 minutes until the marshmallows are puffed and deeply golden brown.
  9. Let the casserole rest for 5-10 minutes before serving.