-
1
Scrub the sweet potatoes to remove any dirt, and place in a 3-quart saucepan.
-
2
Cover with cold water, and place the pan over medium-high heat, covered.
-
3
Bring to a boil, then reduce the heat, and let the potatoes simmer until they are tender, 20 minutes.
-
4
Drain and set aside.
-
5
Place a rack in the center of the oven and preheat the oven to 350 degrees.
-
6
Lightly butter or mist with vegetable oil spray a 2-quart glass or ceramic baking dish.
-
7
Set the pan aside.
-
8
Cut the butter into tablespoon-size pieces, and place them in a large mixing bowl.
-
9
When the potatoes are cool enough to handle but still warm, peel, cut into quarters and place on top of the butter in the bowl.
-
10
Add the brown sugar, orange juice, sherry, salt, and cinnamon.
-
11
Blend with an electric mixer on low speed until the potatoes are fluffy and the butter has melted, 1 minute.
-
12
Add the eggs and blend until they are incorporated, 30 to 45 seconds.
-
13
Fold in the raisins.
-
14
Turn the sweet potato mixture into the prepared pan.
-
15
Line up the marshmallows on top of the sweet potatoes, with three across and six down, or whatever pattern works for you.
-
16
Place the pan in the oven and let it bake until the marshmallows are well browned and the casserole is bubbly, 23 to 27 minutes.
-
17
Remove and serve at once.
