Ingredients
Method
- 1. Preheat the oven to 350°F (175°C). Grease a 9 by 13-inch baking dish.
- 2. Place the cubed sweet potatoes in a large pot and cover them with water. Bring to a boil and cook for 15–20 minutes or until fork-tender.
- 3. Drain the potatoes well and let them steam off excess moisture.
- 4. In a large bowl, mash the sweet potatoes with a hand mixer until mostly smooth.
- 5. Add the melted butter, sugar, milk, eggs, vanilla extract, and salt. Beat until well combined.
- 6. Spread the sweet potato mixture into the prepared baking dish.
- 7. Bake for 25–30 minutes, or until the edges are set.
- 8. Remove the casserole from the oven and top evenly with mini marshmallows.
- 9. Return to the oven for 10–15 minutes, or until the marshmallows are golden brown and puffed.
- 10. Let cool for 10 minutes before serving.
Nutrition
Notes
Drain potatoes thoroughly to avoid excess moisture.
Use room temperature eggs for better mixing.
Watch marshmallows closely during final bake to avoid burning.