Ingredients:
- 4 lbs Sweet Potatoes (Orange variety), peeled and cut into uniform 1-inch cubes
- ½ cup (1 stick) Unsalted Butter, melted, plus extra for greasing
- ½ cup Light Brown Sugar, packed
- 2 Large Eggs, lightly beaten
- ¼ cup Whole Milk or Half-and-Half, room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Fine Sea Salt
- 10 oz bag Large Marshmallows (or 4 cups mini marshmallows)
Instructions:
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish. Toss the peeled and cubed sweet potatoes lightly with olive oil and spread them in a single layer on a baking sheet. Roast for 30–40 minutes, or until fork-tender and slightly caramelised. Allow the roasted potatoes to cool for about 10 minutes.
- Transfer the warm sweet potatoes to a large mixing bowl. Use a potato ricer, food mill, or an electric hand mixer to mash the potatoes until they are completely smooth and lump-free.
- In a separate small bowl, whisk together the melted butter, brown sugar, beaten eggs, milk, and vanilla extract until uniform. Pour this mixture into the mashed sweet potatoes. Add the cinnamon, nutmeg, and sea salt. Mix thoroughly with a rubber spatula until the mixture is cohesive and smooth. Do not overmix.
- Scrape the sweet potato mixture into the prepared casserole dish and spread it evenly. Reduce the oven temperature to 350°F (175°C). Bake the casserole for 30–35 minutes, or until the edges are set and the centre is just firm to the touch.
- Remove the casserole from the oven. Arrange the marshmallows in a tight, even layer across the entire surface.
- Return the dish to the oven and switch the setting to Broil (Grill) on high. Watch very carefully—this takes only 1–3 minutes. Remove immediately when the marshmallows are puffy and turned golden brown and slightly caramelised.
- Remove the casserole from the oven and let it rest for 10–15 minutes before serving. This allows the filling to firm up completely.