Sweet Potato Casserole with Marshmallow Topping

Name: Sweet Potato Casserole with Marshmallow Topping
Cook time: 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 5 g unsalted butter melted; 900 g sweet potatoes peeled and cut into 4 cm chunks; 2000 g water for boiling the sweet potatoes; 5 g fine salt divided; 51 g unsalted butter melted; 60 ml whole milk warmed; 45 g light brown sugar; 5 ml vanilla extract; 2 g ground cinnamon; 0.5 g ground nutmeg; 2 g fine salt divided; 100 g mini marshmallows

An inspired American Thanksgiving side with mashed sweet potatoes baked in a shallow casserole and finished with a toasted marshmallow topping. The filling is lightly sweetened and spiced, then topped at the end so the marshmallows soften and brown without melting away.

By Julienne

Sweet Potato Casserole with Marshmallow Topping

Cook time: 35 minutes

Servings: 6

Ingredients

5 g unsalted butter melted
900 g sweet potatoes peeled and cut into 4 cm chunks
2000 g water for boiling the sweet potatoes
5 g fine salt divided
51 g unsalted butter melted
60 ml whole milk warmed
45 g light brown sugar
5 ml vanilla extract
2 g ground cinnamon
0.5 g ground nutmeg
2 g fine salt divided
100 g mini marshmallows

Instructions

Heat the oven to 190°C. Butter a 2-liter casserole dish. The oven is fully preheated and the casserole dish is greased.
Put the sweet potatoes in a large pot with the water and 5 g of the salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. A knife slides through a sweet potato chunk with no resistance.
Drain well, then return the sweet potatoes to the hot pot for 1 minute over low heat to steam off excess moisture. The potatoes look dry on the surface and no water pools in the pot.
Mash the sweet potatoes in a large bowl with the melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and the remaining 2 g salt until smooth and creamy. The mixture is uniform, spoonable, and lightly glossy.
Spread the sweet potato mixture into the prepared casserole dish and smooth the top. The surface is level and reaches the corners of the dish.
Bake uncovered for 20 minutes, then remove from the oven, scatter the marshmallows evenly over the top, and return to the oven for 8 to 10 minutes until puffed and lightly toasted. The marshmallows are melted, lightly browned in spots, and the edges of the casserole are bubbling.
Let stand for 5 minutes before serving so the topping settles slightly. The casserole is hot but not runny, and the marshmallow top holds its shape when spooned.