The Food Fanatic’s Shopping Guide

Wicked Boston Sweet Potato Casserole

Tiny Trapeze Autumn Spice marshmallows (made in Everett!) are sold at most Whole Foods locations. You can substitute regular marshmallows, but it really is worth seeking out the spiced ones.

2 1/2 lb. sweet potatoes (about 3 large), scrubbed and halved lengthwise
3 tbsp. butter, melted, plus more for preparing the pans
1 1/2 tbsp. packed light brown sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
2 large eggs, lightly beaten
1 bag (7½ oz.) Tiny Trapeze Autumn Spice marshmallows
1/2 c. coarsely chopped pecans

1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil (shiny side up) and lightly grease with butter. Arrange potato halves, cut side down, on foil and pierce each one two or three times with fork. Bake until very tender, 25 to 35 minutes.
2. Reduce heat to 375 degrees. When potatoes are cool enough to handle, scoop flesh out into medium bowl; discard skins. Mash until smooth. Stir in butter, brown sugar, salt, spices, and eggs.
3. Butter 8-by-8-inch baking pan or casserole. Pour mixture into pan. Cut 12 marshmallows in half and arrange in grid pattern atop casserole. Sprinkle top with pecans. Bake 20 to 30 minutes, until bubbling. Let cool 10 minutes before serving.