3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup unsalted butter, melted
1/4 cup brown sugar, packed
1/4 cup milk
2 large eggs
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups plant-based marshmallows
1/2 cup chopped pecans
Instructions
Place the peeled and cubed sweet potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 15 to 20 minutes. The potatoes are ready when they are very tender and can be easily pierced with a fork. Drain the water thoroughly.
In a large mixing bowl, mash the hot sweet potatoes until they are smooth. Add the melted butter, brown sugar, milk, eggs, alcohol-free vanilla extract, cinnamon, nutmeg, and salt. Use an electric mixer or a sturdy whisk to beat the mixture until it is light and fluffy, ensuring all the spices are evenly distributed.
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with a little butter or oil. Pour the sweet potato mixture into the dish and spread it out into an even layer using a spatula.
Place the baking dish in the center of the oven and bake for 25 to 30 minutes. The casserole should be heated through and the edges should just begin to show a slight firmness. This initial bake ensures the eggs set and the flavors meld together before you add the topping.
Remove the dish from the oven and sprinkle the plant-based marshmallows and chopped pecans evenly over the top. Return the dish to the oven for another 5 to 10 minutes, or until the marshmallows are puffed and golden brown. Watch them closely during these final minutes as they can turn from golden to burnt very quickly.
