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.