Pre-heat oven to:

400° for roasting the sweet potatoes

350° for heating the casserole

1. Place the sweet potatoes on a baking sheet and pierce each several times with a knife or fork. This allows the steam to escape.

2. Set the baking sheet on the middle rack of your oven.

3. Roast the sweet potatoes for 45 minutes to 1 hour—depending on size—or until a knife inserted in the center moves easily through the sweet potato.

4. Cool to room temperature.

5. Remove the skins and mash the sweet potatoes in a food processor, electric mixer, or ricer.

6. Place the mashed sweet potatoes, brown sugar, melted butter, orange concentrate, salt, and pepper into a food processor or electric mixer and combine.

7. Taste and adjust the seasonings as needed.

8. Spread the mixture into a 9x13x2 ovenproof glass baking dish and top with the mini marshmallows. Spread the mixture into a 9x13x2 ovenproof glass baking dish and top with the mini marshmallows.

9. Reduce the oven temperature to 350°.

10. Bake for 30–35 minutes, or until the marshmallows melt and turn golden brown.