Creamy sweet potatoes get whipped until silky-smooth with coconut oil, full-fat coconut milk, and a touch of maple syrup, then warmed through with cinnamon, nutmeg, and vanilla for that classic holiday flavor in every spoonful. The mash bakes low and slow first so the edges turn golden and set, giving you a base that holds its shape once sliced and served. A blanket of puffed, toasted marshmallow gets broiled right on top until it's deeply golden with those irresistible charred bits scattered throughout. It's rich, cozy, and packed with warm spice — the kind of side dish that disappears fast at any holiday table. This one comes together with simple, straightforward steps and no fussy technique required, making it a great pick for a vegan spread. Serve it alongside the rest of your feast and watch it go first.
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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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