Creamy mashed sweet potatoes get whipped until silky-smooth, warmed through with vanilla, cinnamon, and a hint of nutmeg for that classic holiday flavor everyone waits for all year. The filling bakes up set and tender, then gets crowned with a thick layer of mini marshmallows that puff and turn golden-brown right before your eyes. That contrast between the velvety, spiced base and the toasty, gooey marshmallow topping is exactly what makes this dish disappear fast at any table. It's a straightforward one-dish bake with a big payoff, and it's a great pick to add to your gluten free holiday spread. Scoop it hot straight from the oven while the marshmallows are still soft and golden for the best texture.
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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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