👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Cook the Sweet Potatoes

1. Peel and chop the sweet potatoes into roughly 2-inch chunks for even cooking.
2. Place them in a large pot, cover with cold water, and bring to a boil.
3. Reduce heat and simmer until tender (20–25 minutes).
4. Drain well and transfer to a large mixing bowl or pot.

2. Mash the Sweet Potatoes

1. Mash the sweet potatoes with a potato masher or hand mixer until mostly smooth, leaving a few small chunks for texture.
2. Stir in melted butter, brown sugar, milk, vanilla extract, salt, cinnamon, and nutmeg (if using).
3. Taste and adjust sweetness or seasoning as desired.
4. Transfer the mash to a greased 9×13-inch baking dish and smooth the surface with a spatula.

3. Add the Marshmallow Topping

1. Scatter mini marshmallows evenly over the sweet potato layer.
2. For best results, press marshmallows lightly into the mash to help them adhere.
3. Ensure an even layer for uniform browning.

4. Bake the Casserole

1. Preheat oven to 350°F (175°C).
2. Bake uncovered for 20–25 minutes until the casserole is heated through and the marshmallows begin to puff.

5. Toast the Marshmallows

1. For a golden toasted top, switch oven to broil on high for 1–3 minutes.
2. Keep a close eye — marshmallows can go from golden to burnt in seconds.
3. Rotate the dish as needed for even browning.

6. Cool & Serve

1. Let the casserole rest 5–10 minutes before serving.
2. Scoop into bowls or onto plates and enjoy the warm, gooey marshmallow topping with creamy sweet potato mash.