Silky mashed sweet potatoes get warmed through with brown sugar, vanilla, cinnamon, and nutmeg, then folded together with eggs until the filling turns smooth and custardy. It bakes up set and golden before a thick layer of mini marshmallows goes on top, puffing and toasting into that classic sticky, golden-brown crust everyone fights over at the table. The result is a cozy, spoonable side that's just as sweet as dessert, with a texture that stays creamy underneath all that toasted marshmallow. It's an easy make-ahead dish to slot into a dairy free holiday spread, and it bakes in one dish with minimal fuss. Scoop it warm, right out of the oven, while the marshmallow top is still glossy and pillowy soft.
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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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