Ingredients:

  • 3 lbs Sweet Potatoes, peeled and roughly chopped
  • 1/2 cup Unsalted Butter, melted
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Whole Milk or Heavy Cream
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Allspice
  • Pinch of fine Sea Salt
  • Zest of 1/2 Orange
  • 1 (10 oz) bag Mini Marshmallows

Instructions:

  1. Boil or steam the peeled and chopped sweet potatoes until fork-tender (about 15–20 minutes). Drain thoroughly.
  2. Transfer drained potatoes to a large bowl. Mash until completely smooth. Add melted butter, brown sugar, milk/cream, beaten eggs, vanilla, spices, salt, and orange zest.
  3. Mix until just combined and uniformly smooth. Be careful not to over-mix once eggs are added.
  4. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish with butter. Spread the sweet potato mixture evenly into the prepared dish.
  5. Bake for 30–35 minutes, or until the filling is set around the edges and lightly golden on top.
  6. Remove the casserole from the oven. Immediately scatter the mini marshmallows evenly over the entire surface.
  7. Return the dish to the oven, placing it on the top rack. Broil on HIGH for 1–3 minutes, watching constantly, until the marshmallows are puffed and toasted golden brown.
  8. Remove from oven. Let rest for 5–10 minutes before serving warm.