Sweet potatoes are boiled until fork-tender, then mashed into a silky, spiced base with warm notes of cinnamon, nutmeg, and vanilla folding through every bite. Brown sugar lends a deep caramel sweetness while a couple of beaten eggs help the filling set into a custardy, sliceable layer once baked. The whole dish bakes low and slow first, then gets crowned with a blanket of mini marshmallows that puff up golden and toasty under the broiler-hot oven in the final minutes. It's a cozy, spoonable side that leans on real sweet potato flavor rather than a heavy sauce or gravy, which makes it an easy pick for an added salt kitchen. Serve it straight from the dish while the marshmallow topping is still warm and gooey for the best texture contrast.
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Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
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 15–18 minutes. Drain well.
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