Serves 8
This recipe is a classic holiday staple, veganized!
This dish is so tasty, you’ll be wondering why you weren’t making it vegan all these years.
Try it out this Thanksgiving along with some other side dishes we’re experimenting with.
INGREDIENTS
8 lbs sweet potatoes (about 8), peeled and cut into 1-inch chunks
1/2 cup non-dairy milk (or 1/4 cup non-dairy milk and 1/4 coconut cream)
4 Tbsp vegan margarine
1/2 tsp ground nutmeg
2 cups mini vegan marshmallows
sea salt, to taste
freshly ground pepper, to taste
Prep
Pre-heat oven to 375°.
METHOD
Place sweet potatoes in a large saucepan and cover with cold water. Salt generously and bring to boil.
Reduce to a simmer, and cook about 15 minutes, until sweet potatoes can be easily pierced with a fork. Drain, and return to pan.
Stir over medium heat until liquid has evaporated and a thin film covers the bottom of the pan, about 2 minutes.
Remove pan from heat. Add the non-dairy milk, vegan margarine and ground nutmeg, and mash until smooth. Season with sea salt and freshly ground pepper.
Transfer sweet potato mixture to a 2-quart baking dish. Top with vegan marshmallows, and bake for about 15- 20 minutes, or until the center is warm and marshmallows are lightly browned.
Notes + Serving tips
Serve hot.
Sweet Potato mash will last up to 1 day in the refrigerator.
Prepare mash ahead of time, just top with mini marshmallows and bake right before guests arrive.
