Ingredients
Scale
- 3 lbs Sweet potatoes (approx. 4 large potatoes) – $3.50
- 1/4 cup Butter, melted – $1.00
- 1/4 cup Milk (any kind) – $0.25
- 1/2 cup Brown sugar – $0.50
- 2 Large eggs – $0.50
- 1 teaspoon Vanilla extract – $0.50
- 1/2 teaspoon Salt – $0.05
- 1 teaspoon Ground cinnamon – $0.10
- 2 cups Miniature marshmallows – $1.50
Instructions
- Peel the sweet potatoes and cut them into even 1-inch cubes. Place the cubes into a large pot of water and bring to a boil. Cook for about 15 to 20 minutes, or until the potatoes are fork-tender. While the potatoes boil, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with a little butter or oil.
- Drain the cooked potatoes and return them to the pot. Use a potato masher or a fork to smash them until smooth. Stir in the melted butter, milk, brown sugar, eggs, vanilla, salt, and cinnamon. Whisk vigorously until the mixture is light and fluffy. Pour the potato mixture into your prepared baking dish and spread it evenly. Bake for 25 to 30 minutes until the center is set.
- Remove the casserole from the oven and sprinkle the miniature marshmallows evenly across the top. Return the dish to the oven for another 5 to 8 minutes. Watch closely! You want the marshmallows to turn a beautiful golden brown without burning. Once the top is toasted and gooey, remove it from the oven and let it sit for 5 minutes before serving to your guests.
- Cook Time: 60 minutes