Sweet Potato Casserole with Marshmallows

By The Stay At Home Chef

Ingredients

3 to 4 pounds sweet potatoes (peeled and cubed )
1/2 cup milk (whole, 2%, or 1%)
1/2 cup brown sugar (light or dark)
4 tablespoons salted butter
2 large eggs
1/2 teaspoon salt
1/2 teaspoon vanilla extract
10 ounces mini marshmallows

Prep Time30mins
Cook Time30mins
Servings8

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a 3-quart casserole dish.

Fill a 5-quart pot 2/3rds full with water and bring to a boil over high heat. Peel and cube 3 to 4 pounds sweet potatoes. Add the cubed sweet potatoes to the boiling water, return to a boil, then reduce heat to low. Simmer until the sweet potatoes are tender, about 15-20 minutes. Drain and set aside.

Transfer the sweet potatoes to a large mixing bowl and add 1/2 cup milk, 4 tablespoons salted butter, 2 large eggs , 1/2 teaspoon salt, and 1/2 teaspoon vanilla extract. Use a hand mixer to blend until smooth and creamy.

Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly. Sprinkle 10 ounces mini marshmallows evenly over the top.

Bake for 25-30 minutes, until the marshmallows are toasted and golden brown.