Name: Vegan Sweet Potato Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 5-6 medium size sweet potatoes, peeled and cut into small cubes; ½ cup Raw Agave; ¼ cup Coconut Oil plus 1TBSP for greasing cookware; 1 ½ tsp Cinnamon; 1 ¼ tsp Sea Salt; ¾ tsp Vanilla Extract; 2 Cups Dandies Vegan Marshmallows; OPTIONAL: ½ cup finely chopped nuts (almonds, pecans, hazelnut, macadamia nut or walnut)

I have always loved this recipe but it always has gobs of butter and super sugary marshmallows made from gelatin. I found these vegan marshmallows to be a wonderful alternative. They don’t have corn starch and actually taste great and melt very well. They do have some carrageen in them which is not very healthy, but its not as bad as most crappy processed ingredients. The small carrageen outweighs the other in my book, especially if its just a rare treat you have.

CategoryRecipesDifficultyIntermediate

Yields4 Servings

Prep Time25 minsCook Time30 minsTotal Time55 mins

5-6 medium size sweet potatoes, peeled and cut into small cubes

½ cup Raw Agave

¼ cup Coconut Oil plus 1TBSP for greasing cookware

1 ½ tsp Cinnamon

1 ¼ tsp Sea Salt

¾ tsp Vanilla Extract

2 Cups Dandies Vegan Marshmallows

OPTIONAL: ½ cup finely chopped nuts (almonds, pecans, hazelnut, macadamia nut or walnut)

Preheat Oven to 325°

Coat Baking Dish with 1 TBSP Coconut Oil

Put Sweet Potatoes in large pot and add water to cover the potatoes. Bring to boil. Reduce heat to a simmer for 20 minutes, drain.

Put Sweet potatoes in a large bowl and coconut oil, mix well, and then add agave, vanilla, sea salt & cinnamon. Mash with spoon or whip with hand mixer to desired consistency. Fold in half of the nuts.

Put in greased baking dish. Top with remaining nuts and marshmallows. Bake for 20-25 minutes.

Ingredients