This is a little twist on the classic recipe
Sweet Potato Casserole
- 3 large sweet potatoes about 3 lbs total (cooked and peeled)
- 1/4 cup soy milk (you can sub milk or half and half, we have a milk allergy in the family).
- 3 tablespoon olive oil (or butter)
- 1/3 cup maple syrup
- 1 tsp salt
- 1 tsp pepper
- 1 tsp vanilla
- 1/2 cinnamon
- 1/4 allspice
- 1 egg beaten
- 1/2 cup chopped pecans
- 1 cup small marshmallows
Preheat over to 350
I cook the sweet potatoes in the oven in advance and then remove the potato from the skin when cooled.
In a large mixing bowl, all ingredients except for the marshmallows. Mix well.
Grease a baking pan and pour ingredients into pan, making sure to smooth it out evenly. Bake for 20 minutes.
Add marshmallows and return to oven for 2-5 minutes to melt. Watch carefully! I can't tell you how many times I have torched the marshmallows.
Saffie Leedy Farris