Baked Sweet Potatoes with Toasted Marshmallows

Tender sweet potatoes whipped and baked with golden toasted marshmallows on top is a perfect sweet and savory combination. 

30 mins. / 8 servings

2 Lbs. (4 medium) sweet potatoes, peeled & cut into 2" chunks

2 Tbl. Pumpkin + Cardamon spice blend

1 tsp. Turmeric All Purpose spice blend

6 Tbl. vegan butter (use Miyoko's for best taste of butter @miyokoscreamery)

1/2 tsp. black pepper

1-2 Tbl. fresh thyme, chopped

2 1/2 tsp vanilla

1/4 cup maple syrup or coconut sugar

1/4 cup vanilla almond milk (try Califia Farms @califiafarms)

Handful or two of marshmallows (Great vegan brand to try: Dandies Vegan Marshmallows @mydandies)

Preheat oven to 400 degrees. Grease a baking dish with 2 tablespoons butter. Set aside. 

Place sweet potatoes in a large pot, cover water, let come to a boil over high heat. Then reduce heat to medium and cook uncovered until potatoes are fork tender, about 15-20 minutes.

Drain sweet potatoes and add back to pot. Gradually add almond milk and mash with potato masher for coarse and chunkier consistency or  whip with hand cake mixer for smooth consistency. Add all other ingredients except marshmallows. Stir. Taste. Adjust seasonings to taste. 

Transfer to baking dish. Smooth with back of Heat Resistant Spatula  Add marshmallows on top. Bake 15 minutes or until marshmallows are golden brown.

Add on/in suggestions: Crushed pecans


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