Sweet Potato Casserole

Preheat oven to 350°F and grease a 9x13-inch ceramic pan. Scrub sweet potatoes and pierce them all over with a fork (do not peel). Place them on a foil-lined sheet pan and bake 60–90 minutes until very tender. Remove from oven, slice in half, and let cool.

Scoop out the flesh from the cooled sweet potatoes (mash into measuring cups to get 5-3/4 cups) and place in a large bowl. Add 1/4 cup orange juice, cream, melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Mix with a hand mixer or stand mixer until smooth. Spread the mixture evenly into the prepared baking dish.

To make streusel, combine melted butter, flour, brown sugar, cinnamon, and salt in a bowl. Stir, then knead with your hands until clumps form. If the mixture feels too wet, add more flour, 1 tablespoon at a time.

Sprinkle the streusel over the sweet potato base in rows. You should use all of it. Bake 35–45 minutes until the topping is set and golden brown. Add marshmallows between rows of streusel. Bake another 4–8 minutes until marshmallows are melty and lightly golden. Watch closely. Serve warm.