Preheat the oven to 375°F.

Clean, peel and dice the sweet potatoes in 1/2”-1 in cubes. Place them on a baking sheet, drizzle with avocado oil and sprinkle with salt. Toss to coat evenly. Roast in the oven for 25-30 minutes or until tender. Remove and let them cool slightly.

In a large bowl, combine the roasted sweet potatoes, brown sugar, melted butter, salt, cinnamon, vanilla extract and heavy cream. Stir together until all the filling ingredients are well combined mashing the potatoes as you stir.

Transfer the sweet potato filling into a buttered cast iron skillet or baking dish, spreading it evenly.

Cover the baking dish with foil and bake for 10-15 minutes.

While the filling is baking, make the topping. Crush the gingersnap cookies into crumbs, either by using a food processor or placing them in a sealed plastic bag and crushing them with a rolling pin.

In a medium bowl, combine the crushed cookies, brown sugar, butter and salt.

Using your fingers or a fork, work the butter into the ginger snap mixture until it resembles coarse crumbs and holds together when pressed.

Remove the sweet potato filling from oven and carefully remove the foil.

Sporadically add large marshmallows on top of sweet potato filling lightly pressing them in. I added about 14-15 marshmallows. Use more or less to your liking. Sprinkle the ginger snap topping on top of the whole dish letting some of the marshmallows peak through.

Continue baking uncovered for 10-15 minutes or until the marshmallows are melted and slightly golden. Enjoy!