Sweet Potato Casserole with Marshmallows: Spiced, Creamy, Perfectly Torched

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork.
2. Place potatoes directly on an oven rack or a baking sheet lined with foil. Roast for 45–60 minutes, or until completely tender when squeezed.
3. Allow the potatoes to cool slightly (about 10 minutes). Slice open and scoop the flesh out into a large bowl, discarding the skins.
4. Using a potato masher, mash the sweet potatoes until smooth, removing any stringy bits. Alternatively, use an electric mixer for a silkier texture.
5. In a separate bowl, whisk together the melted butter, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, salt, and orange zest (if using).
6. Temper the Eggs: Slowly whisk about a quarter of the warm butter/sugar mixture into the lightly beaten eggs. This prevents the eggs from scrambling.
7. Pour the tempered egg mixture and the remaining wet ingredients into the mashed sweet potatoes. Stir gently until just combined—do not overmix, or the casserole can become dense.
8. Lightly grease the 9x13 inch baking dish. Spread the sweet potato mixture evenly into the dish.
9. Initial Bake: Bake in the preheated oven at 350°F (175°C) for 35–40 minutes, or until the edges are set and the centre is just slightly jiggly.
10. Remove the casserole from the oven and allow it to rest for 5 minutes. Set your grill (broiler) to high.
11. Distribute the mini marshmallows evenly across the top of the casserole.
12. Toast: Place the casserole under the grill/broiler (make sure the rack is lowered so the marshmallows are 6–8 inches from the heat). Watch constantly—this process takes only 2–4 minutes. Remove when the marshmallows are beautifully golden brown and gooey.
13. Let the casserole sit for 5–10 minutes before serving, as it will be volcanic hot straight from the oven. Enjoy!