Peel and coarsely chop your sweet potatoes. Place in a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of salt and pepper.
Over medium/high heat, bring the potatoes to a boil, then simmer for 10-15 minutes until fork tender.
Drain the water off the potatoes, then add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat with an electric mixer until completely combined.
Preheat oven to 350F
Spray a 9” x 13” casserole dish with non-stick spray. Pour the sweet potato mixture into the dish.
Top with mini marshmallows and bake until the marshmallows are browned, about 15-20 minutes.
The potatoes will be hot and the marshmallows will be brown. Serve and enjoy.
Note 1: Use enough cold water to cover the sweet potatoes. Slice the potatoes in even chunks so they cook evenly. Use cold water for best results. Be sure to season the sweet potato water with salt and pepper to develop flavor. I use ½ teaspoon of salt and pepper.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes