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.
1
Roast the sweet potatoes for about 45 minutes to an hour or until the sweet potatoes are tender.
2
Place the peeled, roasted sweet potatoes into a bowl.
3
To the bowl of sweet potatoes, add the brown sugar, butter, heavy cream, vanilla, and spices.
4
Using a hand mixer, mix the sweet potato mixture together until combined.
5
Once the spices have been mixed in, add the eggs and whip until the sweet potatoes become light and fluffy.
6
Transfer the casserole filling to a lightly greased 9x9 baking dish. Bake the sweet potato casserole in the oven for about 30 minutes.
7
Remove the casserole from the oven and top it with the mini marshmallows.
8
Bake the sweet potato casserole for an additional 10-15 minutes or until the marshmallows have started to puff and get slightly golden.
9
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