Step 1 of 8
Marshmallow Sweet Potato Casserole
Poke holes all over the sweet potatoes with a fork and place them on a large microwave-safe plate. Microwave on high until the potatoes are very fork-tender, 15-20 minutes. Carefully remove the plate from the microwave and allow the sweet potatoes to cool until cool enough to handle, about 15 minutes. Microwave in batches if necessary.
Step 2 of 8
Marshmallow Sweet Potato Casserole
Preheat the oven to 375°F.
Step 3 of 8
Marshmallow Sweet Potato Casserole
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Step 4 of 8
Marshmallow Sweet Potato Casserole
Scoop the baked sweet potato flesh from the skins into a large mixing bowl. Discard the skins. Add the brown sugar, butter, cream or half and half, pumpkin pie spice, salt, and pepper. Mash the mixture with a potato masher or hand mixer until it is smooth and creamy. Add the beaten eggs to the bowl and stir to combine until smooth.
Step 5 of 8
Marshmallow Sweet Potato Casserole
Transfer the sweet potato mixture to the prepared baking dish and smooth it into an even layer. Sprinkle the marshmallows evenly over the top.
Step 6 of 8
Marshmallow Sweet Potato Casserole
Bake the casserole on middle rack of oven until the marshmallows are puffed and golden, and the dish is gently bubbling at the edges, 30-35 minutes.
Step 7 of 8
Marshmallow Sweet Potato Casserole
Check to see that the casserole is done. Remove from oven or add time as needed.
Step 8 of 8
Marshmallow Sweet Potato Casserole
Allow the sweet potato casserole to cool for 5-10 minutes before serving.
