Ingredients:
- 4 lbs Sweet Potatoes (Orange-fleshed variety)
- ½ cup (113 g) Unsalted Butter, melted
- ¼ cup (50 g) Light Brown Sugar, packed
- 2 large Eggs, lightly beaten
- ¼ cup (60 ml) Heavy Cream or Half-and-Half
- 1 tsp Vanilla Extract
- ½ tsp Fine Sea Salt
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- 5 oz (140 g) Mini Marshmallows
Instructions:
- Prep the Potatoes: Peel the sweet potatoes. Cut them into roughly 1-inch (2.5 cm) chunks for even cooking.
- Cook the Potatoes: Place potatoes in a large pot, cover with cold water, add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender (15–20 minutes). Drain thoroughly.
- Mash the Potatoes: Transfer the hot, cooked potatoes to a large bowl. Mash thoroughly until completely smooth, using an electric mixer if available for a silky result.
- Combine Wet Ingredients: Add the melted butter, brown sugar, heavy cream, and vanilla extract to the mashed potatoes. Mix until fully incorporated.
- Incorporate Eggs: Slowly pour the lightly beaten eggs into the potato mixture, stirring continuously until fully incorporated.
- Add Spices and Seasoning: Stir in the cinnamon, nutmeg, ginger (if using), and salt. Taste the mixture and adjust seasoning as needed.
- Assemble the Casserole: Preheat oven to 350°F (175°C). Grease the 9x13 inch baking dish. Spread the sweet potato mixture evenly into the prepared dish.
- Pre-Bake the Base: Place the casserole into the preheated oven and bake for 30 minutes. This sets the custard base.
- Add Topping: Remove the casserole from the oven. Distribute the mini marshmallows evenly across the surface of the hot sweet potato base.
- Toast the Marshmallows: Return the casserole to the oven for 5–8 minutes, or until the marshmallows are puffed and golden brown. Watch carefully, utilizing the broiler for the final 1–2 minutes if needed for extra browning.
- Serve: Remove from the oven and let rest for 10 minutes before serving.