Sweet potato casserole with marshmallows

Peel three large sweet potatoes, about four pounds, and cut into one inch chunks of roughly the same size so they cook at the same rate.

Cover with cold water, salt heavily, bring to a simmer and cook 12 to 15 minutes until cooked through and showing no resistance to a paring knife.

Drain, put in a big bowl with eight ounces of light brown sugar, four ounces of unsalted melted butter, a teaspoon of vanilla extract and a generous pinch of kosher salt, and mash. Sweet potatoes are fibrous and will not go perfectly smooth with a masher.

Grease a nine by 13 pan generously with nonstick spray, spread the mixture evenly and top with an entire ten ounce bag of mini marshmallows.

Bake at 325F with the rack in the lowest position for 25 to 30 minutes until the marshmallows are golden brown and have coalesced.

Let sit five to 10 minutes before serving.