Ingredients:

  • 3 lbs Sweet Potatoes (peeled and chopped)
  • 1/2 cup Unsalted Butter (melted)
  • 2 Large Eggs (lightly beaten)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Whole or 2% Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 10 oz Miniature Marshmallows

Instructions:

  1. Peel, chop, and boil or steam the sweet potatoes until fork-tender (about 15-20 minutes). Drain thoroughly.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  3. Return the drained sweet potatoes to the hot pot. Mash until smooth.
  4. In a separate bowl, whisk together the melted butter, beaten eggs, sugar, milk, vanilla extract, cinnamon, nutmeg, and salt.
  5. Pour the wet mixture into the mashed sweet potatoes. Beat or mash until the mixture is completely smooth and creamy. Taste and adjust seasoning.
  6. Spread the sweet potato mixture evenly into the prepared baking dish. Bake for 30 minutes until the edges are slightly set.
  7. Remove the casserole from the oven and evenly sprinkle the miniature marshmallows over the entire surface, covering edge to edge.
  8. Return the casserole to the oven and bake for an additional 5-10 minutes, or switch to the broiler for 1-2 minutes (watching extremely closely!) until the marshmallows are puffed and golden brown.
  9. Let the casserole rest for 10 minutes before slicing and serving.