- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Ingredients
- 3 pounds garnet sweet potatoes
- 1/2 cup packed brown sugar
- 1/3 cup coconut oil or butter substitute of your choice
- 1/2 teaspoon cinnamon or pumpkin spice
- 1/2 teaspoon vanilla extract
- salt & pepper to taste
- 2 cups Dandie’s vegan mini marshmallows
- 1/2 cup chopped and toasted pecans
Cooking Instructions
1. Preheat your oven to 375 degrees and coat a 9 x 13 baking dish with some coconut oil or other fat of your choice.
2. Peel and cut the sweet potatoes, and place in a pot with water to cover. Bring to a boil and simmer until soft. Drain thoroughly and then mash in a large bowl adding the sugar, spices, salt & pepper, oil or butter substitute, and vanilla.
3. Spread the mix into your prepared dishand top with the marsmallows, spreading them into an even layer. Top with a sprinkling of the pecans.
4. Bake uncovered, for 25-30 minutes, or until the marsmallows are golden brown.
