Sweet Potato and Marshmallow Bake

Instructions

1. Prepare the sweet potatoes
   Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are very tender when pierced with a fork.
2. Preheat the oven
   While the potatoes are cooking, preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or cooking spray.
3. Mash the sweet potatoes
   Drain the cooked sweet potatoes thoroughly and return them to the pot. Mash them with a potato masher until smooth, or for an extra-smooth texture, pass them through a food mill or ricer.
4. Mix in the flavorings
   To the mashed sweet potatoes, add the melted butter, brown sugar, maple syrup, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until all ingredients are well combined and the mixture is smooth.
5. Prepare for baking
   Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula. Smooth the top with the back of a spoon.
6. Bake the sweet potatoes
   Place the baking dish in the preheated oven and bake for 30-35 minutes, until the sweet potato mixture is set and beginning to brown slightly at the edges.
7. Add the marshmallow topping
   Remove the dish from the oven and evenly spread the mini marshmallows over the top of the sweet potatoes, covering the entire surface.
8. Brown the marshmallows
   Return the dish to the oven and bake for an additional 10-15 minutes, until the marshmallows are puffed and golden brown. Watch carefully to prevent burning. For extra browning, you can briefly broil for 1-2 minutes, but don't take your eyes off the dish!