Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh orange zest
  • 10 oz bag miniature marshmallows

Instructions:

  1. Peel and cube the sweet potatoes. Place them in a large saucepan, cover with salted water, and boil until fork-tender (about 15–20 minutes).
  2. Thoroughly drain the cooked potatoes. Return them to the hot, empty pot over low heat for 2 minutes, stirring gently, to allow any residual moisture to steam off.
  3. Mash the sweet potatoes until mostly smooth. In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, milk, vanilla, spices (cinnamon, nutmeg), and salt until well combined.
  4. Pour the wet mixture into the mashed sweet potatoes. Add orange zest (if using). Mix thoroughly until the filling is smooth and uniform. Pour the mixture evenly into a lightly greased 9x13 inch baking dish.
  5. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until the edges are set and slightly puffed.
  6. Remove the casserole from the oven and evenly distribute the miniature marshmallows over the entire surface.
  7. Return the dish to the oven for 5–7 minutes, watching constantly, until the marshmallows are puffed and golden brown. Alternatively, use a kitchen torch to toast the topping to your desired level.
  8. Let the casserole rest for 10 minutes before slicing and serving.