Scale

3 lbs sweet potatoes, peeled and cubed

1/2 cup brown sugar

1/3 cup melted butter

1/3 cup whole milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp salt

2 cups mini marshmallows

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1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

2. Boil sweet potatoes in salted water until fork-tender, about 15–20 minutes. Drain.

3. In a large bowl, mash sweet potatoes with brown sugar, melted butter, milk, vanilla, cinnamon, and salt until smooth.

4. Spread the mixture into the casserole dish and smooth the top.

5. Top evenly with mini marshmallows.

6. Bake uncovered for 20–25 minutes, or until marshmallows are golden brown.

7. Let cool slightly before serving.

Make ahead: Prepare the mashed sweet potato base up to 2 days ahead and refrigerate. Add marshmallows before baking.

Variations: Add pecan crumble instead of marshmallows or mix in a splash of maple syrup.