Ingredients
Scale
- 4 lbs sweet potatoes (about 5–6 large potatoes), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk or heavy cream
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups miniature marshmallows
Instructions
- Place the peeled and cubed sweet potatoes into a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Drain the water thoroughly and return the potatoes to the pot for a few minutes to let any excess steam escape. Preheating your oven to 375°F (190°C) is only necessary if you are baking immediately; otherwise, set the potatoes aside to cool slightly.
- Mash the warm sweet potatoes using a potato masher or an electric hand mixer until they reach your desired consistency. Add the melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk in the two eggs until the mixture is light and fluffy. If you are making this ahead of time, transfer the mixture into a greased 9×13-inch baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 48 hours.
- When you are ready to serve, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes. If the dish is cold, bake it covered at 375°F for 20 minutes. Remove the cover, spread the miniature marshmallows evenly over the top, and bake for another 15 to 20 minutes. The marshmallows should be puffed and golden brown. Serve immediately while the topping is gooey and the center is hot.
- Cook Time: 1 hour 10 minutes