Begin by peeling and chopping around 2 to 3 large sweet potatoes into large chunks, ensuring uniform size for even cooking. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until they are fork-tender. Once cooked, drain the water and mash the sweet potatoes until smooth and creamy.

In the pot containing your mashed sweet potatoes, mix in approximately ¼ cup of melted butter, ½ cup of light brown sugar, a pinch of salt, ½ teaspoon of ground cinnamon, a splash of vanilla extract, and a dash of nutmeg. Stir until all ingredients are fully combined and the mixture is velvety and aromatic. Taste and adjust seasoning if necessary to ensure a delicious sweet potato filling.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter or cooking spray. Evenly spread the sweet potato mixture in the greased dish, smoothing the top to ensure a consistent baking surface.

Now, take about 2 cups of mini marshmallows and sprinkle them evenly across the surface of the sweet potato filling. Be generous and cover the filling completely.

Place the dish in the preheated oven and bake for 25-35 minutes, until the marshmallows are golden brown and bubbly. If needed, broil for an additional minute at the end for a perfectly toasted marshmallow topping. The heavenly aroma will fill your kitchen.