Sweet Potato Casserole with Marshmallo..

Cooking Instructions

1) To set up: Using some of the melted butter, grease a 6-quart baking dish and the lid or the shiny side of a piece of aluminum foil.

2) To cook and mash potatoes: Bring a large pot of water to a rapid boil; add 2 teaspoons salt and then potatoes. Cover and boil until very tender, about 30 minutes. Drain well and put potatoes into a large mixing bowl. Add remaining melted butter and mash well with an old-fashioned potato masher. Add enough of the hot milk to give potatoes a very soft and creamy texture. Add 1/2 cup of the maple syrup along with cinnamon and nutmeg. Stir well and taste for seasoning, adding a little salt if needed.

3) To assemble and bake: Preheat the oven to 375F. Spoon potato mixture into the prepared casserole and smooth the top with a spatula. (The top of the potatoes should be an inch or so below the top of the dish to allow for the marshmallows.) With a long 2-pronged fork, poke holes into the top of the potato mixture going half way down to the center. Drizzle the remaining 1/4 cup maple syrup over potatoes and smooth with a spatula. Cover and bake for 30 minutes. Uncover casserole, reduce oven temperature to 350F and bake until very hot throughout, about 30 minutes. 4) To finish and serve: Lay mini marshmallows over the top of the potatoes pressing them in slightly. Raise heat to 375F and bake casserole until marshmallows are melted and golden brown, 5 to 8 minutes. Serve piping hot from the casserole at the table. (If using larger marshmallows, place a shallow baking sheet underneath the casserole dish to catch any marshmallows that swell and fall off the sides during baking.)