Place sweet potatoes in a large pot of boiling water. Boil until fork tender, about 15 minutes. Meanwhile, preheat oven to 350 degrees F.
Drain the potatoes and return to pot, away from heat. Mash in the butter, brown sugar, cinnamon and orange juice. Spread evenly in a large greased casserole or 9- x 13- inch pan.
Bake 20 minutes, remove from oven and top with marshmallows. Bake additional 5 to 10 minutes or until marshmallows are puffy and golden.
Add-ins: The recipe calls for orange juice, but you can add any citrus juice (or leave out altogether). I also sometimes stir in pecans, and/or more or less of the spices. For a creamier casserole, stir in a little heavy cream.
Topping: We typically use mini marshmallows but you can use any size! If you're not a fan of marshmallows, you can try my pecan streusel topping.
Halve: This recipe yields about 10 servings, but you can halve it into a square dish for a smaller crowd.
Store: Store the baked sweet potato casserole tightly covered in the fridge for up to 5 days.
Reheat: I find it best to reheat portions in the microwave.
Make-Ahead: You can make the casserole without the marshmallows up to 2 days in advance and store in the fridge until ready to bake. I always recommend waiting to top with the marshmallows until it's time to bake and serve. This creates the best toasty marshmallow topping that will otherwise become soggy while storing.
Freeze: Believe it or not, you can prep the sweet potato casserole ahead of time and store in the freezer. To freeze, prepare the mixture and spread into a casserole dish. (If you're freezing it, I recommend using a disposable foil pan.) Wrap it tightly in plastic wrap without the marshmallows and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, then top with the marshmallows when instructed in the recipe.
Nutrition information: Estimate only and can vary.