Better than Boston Market Sweet Potato Casserole

Start by washing 5 pounds of sweet potatoes. Add them to a baking sheet, and poke about 8 holes into each potato using a fork. Then bake at 425 degrees Fahrenheit for 60 to 80 minutes. When they’re done, let them cool down a little, then remove the skins. Use a potato ricer to mash them into a bowl (you can also mash them by hand but they won’t be as smooth). Then mix in 3 tablespoons of pure maple syrup, 3/4 cup of dark brown sugar, 6 tablespoons of salted brown butter (cooled to room temp), 2 teaspoons of molasses, 1/2 cup of heavy whipping cream, 2 whisked eggs, 1 tablespoon of vanilla extract, 1/2 teaspoon of cinnamon, and 1/4 teaspoon nutmeg. Mix this together thoroughly. For the streusel, in a separate bowl add 1 cup of old fashioned rolled oats, 2/3 cup flour, 3/4 cup of dark brown sugar, and 1 teaspoon of cinnamon. Mix these dry ingredients together. Then add in 6 tablespoons of cold butter cut into cubes, and use a pastry cutter to cut it into small pieces, mixing it all in until crumbly. Then grease a 9x13 baking dish with butter. Add in your sweet potatoes, then top it with 2 cups of mini marshmallows, your prepared streusel, and another sprinkle of marshmallows. Then bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes (or until golden brown). Enjoy!