Preheat the oven to 400°F. Line the sweet potatoes on a baking sheet and poke them with a fork or small pairing knife to vent.
Roast the sweet potatoes for about 45 minutes to an hour or until the sweet potatoes are tender.
Place the peeled, roasted sweet potatoes into a bowl.
To the bowl of sweet potatoes, add the brown sugar, butter, heavy cream, vanilla, and spices.
Using a hand mixer, mix the sweet potato mixture together until combined.
Once the spices have been mixed in, add the eggs and whip until the sweet potatoes become light and fluffy.
Transfer the casserole filling to a lightly greased 9x9 baking dish. Bake the sweet potato casserole in the oven for about 30 minutes.
Remove the casserole from the oven and top it with the mini marshmallows.
Bake the sweet potato casserole for an additional 10-15 minutes or until the marshmallows have started to puff and get slightly golden.
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