Thanksgiving Series: Sweet Potato Marshmallow Casserole

Ingredients:

• 3-4 large sweet potatoes, cubed (you can also skin them if you’re not a fan of the texture, but that’s where a lot of the nutrients are!)

• 1/4 cup vegan butter (I like Miyoko’s)

• 3 Tbsp oat milk (or other vegan milk)

• 1/3 cup brown sugar

• 1 Tbsp lemon juice

• 1/2 tsp cinnamon

• 1 bag (10 oz) mini vegan marshmallows (I used Dandies)

Instructions:

1. Preheat oven to 350 Fahrenheit and grease a casserole dish with vegan butter.

2. Add cubed sweet potatoes to a large pot and cover with water. Add a sprinkle of salt and bring to a rolling boil. Cook until fork tender and then drain,

3. Return cooked sweet potatoes to the large pot and mash well with a potato masher.

4. Add in vegan butter, oat milk, brown sugar, lemon juice, and cinnamon. Using the masher, combine all ingredients until well mixed.

5. Add mixture to your greased casserole dish and even out the top with a spoon.

6. Evenly sprinkle marshmallows over the top.

7. Bake for 30 min until the marshmallows are puffy and golden brown.

8. Enjoy!