Sweet potatoes get whipped into a silky, spiced mash with coconut oil, coconut milk, a touch of maple syrup, and warm notes of cinnamon and vanilla, then baked until the edges just start to pull away from the dish. A blanket of mini marshmallows goes on next, toasted under the oven's heat until it's golden, puffed, and slightly crackled on top. The result is that classic contrast everyone loves — a creamy, fragrant base under a toasty, gooey topping — without any dairy in the mix. It bakes in one dish, holds up well for a crowd, and rests for just a few minutes before it's ready to scoop. This one's an easy pick for an added salt–conscious table, since the seasoning here comes down to a light hand and simple pantry staples rather than anything heavily processed. It's the kind of side that disappears fast, whether it's a holiday spread or just a Tuesday craving something warm and sweet.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with coconut oil.
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 18–22 minutes. Drain well.
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