3 pounds sweet potatoes, peeled and cut into cubes
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup whole milk
2 large eggs
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups mini marshmallows
Instructions
Place your peeled and cubed sweet potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the water thoroughly and return the potatoes to the pot or a large mixing bowl.
While the potatoes are still hot, add the softened butter and mashing them until they are smooth and creamy. Once the butter is melted and incorporated, whisk in the brown sugar, milk, eggs, alcohol-free vanilla extract, cinnamon, and salt. Continue to stir until the mixture is uniform and light, making sure there are no large lumps remaining.
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with a bit of butter or oil. Pour the sweet potato mixture into the dish and spread it out into an even layer using a spatula, smoothing the top so it bakes consistently.
Place the baking dish in the center rack of the oven and bake for about 25 to 30 minutes. The edges should look slightly set and the center should be firm but still have a slight jiggle. This initial bake ensures the eggs are cooked and the flavors have melded together beautifully.
Remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top, covering the entire surface. Return the dish to the oven for another 5 to 10 minutes, or until the marshmallows are puffed up and golden brown. Watch them closely during these last few minutes, as they can go from perfectly toasted to burnt very quickly.
