Ingredients:

  • 4 large sweet potatoes (about 2 lbs / 900 g)
  • ½ cup unsalted butter, softened (115 g)
  • ½ cup brown sugar (100 g)
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk (120 ml)
  • 2 cups mini marshmallows (about 200 g)
  • ¼ cup chopped pecans (optional) (30 g)

Instructions:

  1. Peel and cube sweet potatoes; place in a large pot and cover with water.
  2. Bring to a boil and cook until tender, about 15 minutes.
  3. Drain and return to the pot; mash with a potato masher or electric mixer until smooth.
  4. Stir in softened butter, brown sugar, cinnamon, nutmeg, eggs, vanilla, and milk. Mix until well combined.
  5. Spread the sweet potato mixture evenly in the prepared baking dish.
  6. Sprinkle mini marshmallows evenly over the top of the casserole.
  7. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the marshmallows are golden brown.
  8. Allow to cool slightly before serving.