Sweet Potatoes with Marshmallows
This vegan side dish uplifts the usually lovely sweet potato to an even more decadent and magical level. Sticky sweet in all the right places.
Servings: 6 servings
Equipment
- baking dish
- potato peeler
Ingredients
- 3-4 medium sweet potatoes
- 7-10 vegan marshmallows
- ⅓ cup vegan butter
- 3 tablespoon fresh orange or tangerine juice optional
- 2 tablespoon coconut sugar
- ¼ teaspoon salt
- 2 tablespoon ground cinnamon
Instructions
- Preheat oven to 425 degrees.
- Rinse and peel potatoes. Slice into rounds. You can slice as thick or thin as desired, but remember that thick rounds will need a bit longer to bake. Tip: slice about ¼-1/2 inch wide.
- Lay the sweet potatoes into your baking dish. Slide the rounds apart a bit so they have some room to breathe.
- Pour the optional citrus juice over top the potatoes. Optional: zest some of the citrus peel over top for extra citrus flavor.
- Sprinkle the cinnamon and coconut sugar over top the potatoes.
- Slice up the butter and add in pieces over top the potatoes.
- Add 2-3 marshmallows to the pan. Stuff then under and in between the potatoes so they are not right on top. Cover with foil.
- Bake at 425, covered, for 35 minutes. Then remove the foil and add the remaining marshmallows over top. Bake for an additional 5-10 minutes to melt and brown marshmallows.
- Serve warm.
Nutrition Estimate
Calories: 179kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 229mg | Potassium: 248mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9718IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg