Ingredients:

  • 3 lbs Sweet Potatoes (Jewel or Garnet), about 4 large
  • 8 Tbsp (1 stick) Unsalted Butter, melted, plus extra for greasing
  • ½ cup Light Brown Sugar, packed
  • ½ cup Full-fat Milk or Heavy Cream, warmed slightly
  • 2 Large Eggs, lightly beaten
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Freshly Grated Nutmeg
  • ½ tsp Fine Sea Salt
  • 1 Tbsp Fresh Lemon Juice
  • 10 oz bag Mini Marshmallows

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash the sweet potatoes well and pierce each potato 3-4 times with a fork.
  2. Roast the potatoes directly on a baking sheet for 45–55 minutes, or until fork-tender and slightly caramelised around the edges.
  3. Remove potatoes and allow them to cool slightly (about 10 minutes). Slice them lengthwise and scoop the flesh into a large mixing bowl, discarding the skins.
  4. Use a potato masher to break down the sweet potato flesh until relatively smooth. Discard any tough fibrous bits.
  5. In a separate small bowl, whisk together the melted butter, milk/cream, beaten eggs, vanilla extract, and lemon juice.
  6. Add the brown sugar, cinnamon, nutmeg, and sea salt directly to the mashed potatoes. Stir to combine thoroughly.
  7. Pour the wet ingredients into the sweet potato mixture. Using a rubber spatula or an electric hand mixer on low speed, mix until the casserole base is completely smooth and uniform in colour. Do not over-mix.
  8. Grease the 9x13 inch casserole dish generously with butter.
  9. Transfer the sweet potato mixture to the prepared dish, smoothing the top. Bake at 350°F (175°C) for 20 minutes, or until the edges are set and the mixture is heated through.
  10. Remove the dish from the oven. Evenly cover the surface with the layer of mini marshmallows.
  11. Return the dish to the oven, switching the setting to Broil (Grill) on high. Place the casserole on the top rack, watching carefully.
  12. Broil for 2–4 minutes until the marshmallows are puffed, deeply golden, and slightly charred in spots. Remove immediately from the oven.
  13. Allow the casserole to cool for 5 minutes before serving.