Ingredients
4 pounds sweet potatoes (about 5 large), peeled and cut into 1-inch pieces1 cup 2% milk6 tablespoons butter, softened1/2 cup packed brown sugar1 large egg1-1/2 teaspoons ground cinnamon1-1/2 teaspoon vanilla extract3/4 teaspoon ground allspice1/2 teaspoon salt1/4 teaspoon ground nutmeg10 large marshmallows, halved lengthwise
Preparation
Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; place in a large bowl.
Beat potatoes until smooth. Add the next 9 ingredients; beat until blended.
Spread into a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, until heated through, 40-45 minutes. Increase oven setting to 425°.
Top casserole with marshmallows. Bake until marshmallows are lightly browned, 3-4 minutes.
