Sweet Potato Casserole with Marshmallow Topping

Ingredients

• 4 pounds sweet potatoes
• 6 tablespoons unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/3 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 4 cups miniature marshmallows

Before you cook

• Scrub the sweet potatoes and prick each one several times with a fork.
• Butter a 9-by-13-inch baking dish.
• Beat the eggs in a small bowl.

Steps

1. Heat the oven to 400 degrees Fahrenheit.
2. Set the sweet potatoes directly on a foil-lined sheet pan and roast for 55 minutes until a knife slides through with no resistance.
3. Let them cool just enough to handle, then scoop the flesh into a large bowl and discard the skins.
4. Mash the hot flesh with the butter until it melts in completely.
5. Add the brown sugar, milk, vanilla, salt, cinnamon, and nutmeg and mash until fairly smooth.
6. Beat in the eggs, which will set the casserole and keep it from being soupy.
7. Lower the oven to 350 degrees Fahrenheit.
8. Spread the mixture in the buttered dish and smooth the top.
9. Bake uncovered for 30 minutes until the center is set and no longer jiggles.
10. Scatter the marshmallows evenly over the surface.
11. Return the dish to the oven for 8 to 10 minutes until the marshmallows puff and turn spotty brown.
12. Watch closely at the end, because marshmallows go from golden to burnt in under a minute.