Tender sweet potatoes are boiled until fork-soft, then mashed until silky smooth with warm notes of cinnamon, nutmeg, and vanilla running through every bite. Brown sugar deepens the flavor into something rich and caramel-like, while a quick beating brings the whole mixture together into a creamy, spoonable filling. Once baked until set, the top gets piled high with mini marshmallows and returned to the oven just long enough to puff, brown, and turn irresistibly toasty. The contrast is what makes this dish sing: velvety, spiced sweet potato underneath a golden, gooey marshmallow crown. It's a holiday table staple that comes together with simple pantry ingredients and a couple of easy steps, and it fits right in on a vegetarian spread without missing a beat.
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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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