Whipped Sweet Potato Casserole
Our take on the classic features light and fluffy whipped sweet potatoes with seasonal spices. Easily make this vegan by using vegan butter and vegan marshmallows.
3 large sweet potatoes
1 cup coconut milk
1 2-inch chunk of ginger, peeled and chopped roughly
1 cinnamon stick, broken in half
3 whole cloves
3 whole star anise
1 tbsp butter or vegan substitute
1 tbsp maple syrup
1/2 tsp vanilla extract
-2 cups toasted pecans
1-2 cups mini or regular marshmallows
Heat your oven to 400. Poke the sweet potatoes all over with a fork and wrap in aluminum foil (if you don’t want to use the foil, bake in a covered casserole dish). Bake until they are very soft, about 1 hour. Once cooked, remove the potatoes from the foil and cut in half to speed
cooling.
Heat the coconut milk, spices, butter, and maple syrup in a small sauce pan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Turn off heat, cover the pot and let steep with the spices for about 15 minutes. Add in the vanilla extract. Strain out the spices and pour the coconut milk and the sweet potatoes into a food processor. Blend until completely smooth and fluffy. If you do not have a food processor, mash the potatoes very well and mix in the milk until fluffy.
Spread in a baking dish and top with pecans and marshmallows. Bake until the marshmallows have started to brown, about 5-10 minutes.
Yield: 8 servings