Ingredients
3 large or 5 medium sweet potatoes (use as many as you can)
2/3 cup nut milk of choice or coconut milk
2 tbsp sweetener of choice (I used coconut sugar)
2 tbsp your choice: oil, buttery spread
3/4 tsp salt
1/2 tsp coriander
1/4 tsp powdered cardamom
optional pinch nutmeg
2-3 cups vegan marshmallows, or top with vegan marshmallow fluff
Please double or triple recipe for amount of sweet potatoes used
Instructions:
*wash sweet potatoes
*peel sweet potatoes and cut in small to medium sized cubes
*preheat oven to 375 degrees Fahrenheit
*add sweet potatoes, coriander, cardamom, sweetener of choice, and salt to large pan or pot with the nut milk, turn stovetop on medium/high and let simmer for 30 minutes.
*when the sweet potatoes are soft enough that they fall off of a fork when picking one up; add all the ingredients from the stovetop into a large pan and spread the potatoes filling the pan. Top with marshmallows. (If using fluff, add it after baking.) Bake 20 minutes, or until filling is hot and marshmallows have browned. Serve hot. Leftovers can be covered and refrigerated 3-4 days.