The sweet potato casserole is rumored to have been invented in a 1917 recipe booklet made for Angelus Marshmallows (a product of the Cracker Jack Company) to encourage people to consider marshmallows as a staple ingredient rather than a novelty candy.
This is my take on the 20th Century classic recipe using fresh sweet potatoes and vegan marshmallows in place of traditionally used canned candied yams and gelatin marshmallows. There is nothing particularly fancy or gourmet about this dish but I can't imagine a Thanksgiving without it on my plate.
This is my take on the 20th Century classic recipe using fresh sweet potatoes and vegan marshmallows in place of traditionally used canned candied yams and gelatin marshmallows. There is nothing particularly fancy or gourmet about this dish but I can't imagine a Thanksgiving without it on my plate.
Ingredients
2 to 3 pounds sweet potatoes, peeled and cubed
4 tablespoons vegan butter, melted
1/2 teaspoon vanilla
1/2 teaspoon bourbon (optional)
1/2 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup non-dairy milk (optional)
1 bag mini Dandies Marshmallows
2 to 3 pounds sweet potatoes, peeled and cubed
4 tablespoons vegan butter, melted
1/2 teaspoon vanilla
1/2 teaspoon bourbon (optional)
1/2 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup non-dairy milk (optional)
1 bag mini Dandies Marshmallows
Directions
First, preheat the oven to 400°F. Next, place the sweet potatoes into a large pot, season with plenty of salt and cover with cold water. Bring to a boil, then reduce to a simmer and continue to cook for 15-20 minutes until they are soft and ready to mash. Drain and return to the pot.
Remove pan from heat, then add in the melted butter, vanilla, bourbon, sugar and spices and mash until smooth with a potato masher or ricer. Optionally, for a creamier texture, add in a splash of your favorite non-dairy milk.
Spoon the mixture into a glass baking dish.
Top with the mini marshmallows and bake at 400°F for 10-15 minutes or until marshmallows begin to puff up and turn to gold. Enjoy!
First, preheat the oven to 400°F. Next, place the sweet potatoes into a large pot, season with plenty of salt and cover with cold water. Bring to a boil, then reduce to a simmer and continue to cook for 15-20 minutes until they are soft and ready to mash. Drain and return to the pot.
Remove pan from heat, then add in the melted butter, vanilla, bourbon, sugar and spices and mash until smooth with a potato masher or ricer. Optionally, for a creamier texture, add in a splash of your favorite non-dairy milk.
Spoon the mixture into a glass baking dish.
Top with the mini marshmallows and bake at 400°F for 10-15 minutes or until marshmallows begin to puff up and turn to gold. Enjoy!