This creamy sweet potato casserole gets its silky texture from a hands-on mash of tender potatoes, full-fat coconut milk, melted coconut oil, and a drizzle of maple syrup, with warm notes of cinnamon and nutmeg running through every spoonful. It bakes down into a smooth, custardy base before a thick layer of mini marshmallows goes on top, turning golden and toasty under the broiler-hot oven until the edges catch that deep caramelized color. The result is a side dish that's equal parts cozy and showstopping, with a soft, spoonable interior and a sticky, gooey topping that pulls apart in strings when you dig in. It's an easy make-ahead option for a holiday table, coming together with just one pot for the mash and a quick finish in the oven. This one is a great fit for an egg free spread, letting the sweet potato flavor and toasted marshmallow topping take center stage without any fuss.
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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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