Sweet potato casserole with marshmallows

Peel the sweet potatoes and cut into one inch chunks of roughly the same size.

Start them in cold heavily salted water, bring to a simmer and cook 12 to 15 minutes until they show no resistance to a paring knife, then drain.

Mash with the light brown sugar, melted butter, vanilla extract and a generous pinch of kosher salt; they will not go super smooth with a masher.

Spread evenly in a nine by 13 pan greased with non-stick spray.

Top with the whole bag of mini marshmallows, spread evenly.

Bake at 325F on the lowest rack for 25 to 30 minutes, until the marshmallows are golden brown and coalesced.

Let sit five to 10 minutes before serving.