Preheat your oven to 180°C (350°F). Peel and chop the sweet potatoes into chunks that will cook evenly.
Place the sweet potato chunks into a large pot and cover with salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Drain the sweet potatoes well and transfer them to a mixing bowl. Mash thoroughly with a masher or fork until smooth and creamy.
Add a splash of cream, a pinch of salt, pepper, and smoked paprika to the mashed sweet potatoes. Mix until evenly combined, and the mash is smooth with a hint of smoky color.
In a skillet, melt the butter over medium heat. Once melted, stir in the maple syrup and bourbon, cooking for about 2 minutes until fragrant and slightly thickened.
Spread the mashed sweet potatoes evenly into a baking dish, smoothing the top with a spatula.
Pour the bourbon-maple sauce over the mashed sweet potatoes, spreading it gently to cover the surface.
Sprinkle the marshmallows evenly over the top of the casserole, creating a generous layer for a gooey crust.
Bake in the preheated oven for 20-25 minutes until bubbling around the edges and the marshmallows are golden and crispy on top.
Remove from the oven and let rest for 5 minutes to allow flavors to meld and the topping to set slightly.
Serve warm, enjoying the rich, smoky-sweet flavors with a crispy marshmallow topping and creamy interior.
