The Best Sweet Potato Casserole with Marshmallows Recipe

Instructions:

1. Cook the cubed sweet potatoes by boiling, steaming, or roasting until fork-tender (about 15-20 minutes). Drain thoroughly and allow excess steam to escape for 5 minutes.
2. Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
3. Transfer hot, drained potatoes to a large bowl and mash until smooth.
4. Whisk in the melted butter, brown sugar, milk/cream, eggs, and vanilla extract until just combined. Do not overmix.
5. Fold in the cinnamon, nutmeg, salt, and optional orange zest until evenly distributed.
6. Pour the filling mixture evenly into the prepared baking dish.
7. Bake the filling for 25-30 minutes, or until the edges are set and slightly puffed.
8. Remove the casserole from the oven and sprinkle the marshmallows evenly over the entire surface.
9. Return the dish to the oven for 3-5 minutes, watching carefully, or place under the broiler until the marshmallows are puffed and deeply golden brown.
10. Let the Sweet Potato Casserole rest for 10 minutes before serving.