Sweet Potato-Marshmallow Casserole

3 1/2 to 4 lb fresh sweet potatoes, scrubbed well
1/4 c. brown sugar
1/4 c. evaporated milk or heavy cream
2 T butter, at room temperature
2 T orange juice
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. finely grated orange zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch ground cloves
3 cups miniature marshmallows

Preheat the oven to 400 degrees.  Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a think, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.  Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth.  In a large bowl combine all ingredients except marshmallows and beat until smooth.  Spoon the mixture into the prepare pan and sprinkle with marshmallows.  Bake until marshmallows are lightly browned, 35 to 45 minutes.  This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.