Tomorrow is Thanksgiving and one thing I am grateful for is Sweet & Sara marshmallows (yes, I am easily excited by things like that). Gelatin is gross and these marshmallows rock! I made this last year and everyone loved it. I’ve had many people say the Sweet & Sara marshmallows are better than regular ones!
- 5 medium sweet potatoes, peeled & cut into bite-sized cubes
- 1/3 cup maple syrup or amber agave nectar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 tablespoons Earth Balance (or other vegan margarine)
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
Put the sweet potatoes in a large pot of water (enough to cover the potatoes) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes. The sweet potatoes should be easily pierced with a fork.
Drain the water off the potatoes and add the milk and margarine. Mash with a potato masher. Mix in the rest of the ingredients and spread into your prepared casserole dish. Bake for 25-30 minutes.
While the casserole is baking, slice the marshmallows in half length-wise. (You only need to do this if you are using Sweet & Sara marshmallows as they are quite thick. Cutting them in half will save you money, as you will use less marshmallows.)
About 10 minutes before the casserole finishes, take it out of the oven and top with the marshmallows. Return the casserole to the oven and peek in on it every few minutes to make sure the marshmallows are browning ok. Once the casserole is done, if you want the marshmallows toasted more, place the casserole under the broiler until the marshmallows are as dark as you want them (you MUST watch the marshmallows under the broiler CAREFULLY as they will burn very quickly!).
P.S. Chicago Soydairy also makes Dandies marshmallows, which are vegan as well. They make the mini ones that you can put in cocoa and you may prefer to use these in this recipe so you can eliminate the cutting-in-half step. I haven’t used Dandies in a casserole before though, so just make sure you watch them so you don’t wind up with blackened marshmallow topping!
Both Dandies and Sweet & Sara marshmallows roast up nicely over a fire and work well in rice crispy treats, just like their gelatin-laden counterparts.