If candied yams are a must-have on your Thanksgiving table, then we’ve got the perfect recipe. It sticks to tradition with fluffy, flavorful spuds, but transforms them into a vegan-friendly option by skipping cream in favor of nutty almond butter. (Trust us, it totally works.) Top the dish with non-GMO, vegan marshmallows, and save the extras for hot chocolate after the dishes are done.
Vegan Sweet Potato Casserole
Yield: 5 to 6 servings
Active Time: 20 minutes
Total Time: 1 hour and 45 minutes
Preheat oven to 400 degrees F and grease an 8- x 8-inch baking dish with coconut spray.
Prick potatoes all over with a fork and place on a foil-lined baking sheet. Roast for 50 to 60 minutes, until tender. Once cool enough to handle, cut lengthwise and scoop out flesh into a large bowl. Whip with a hand mixer until smooth.
To the potatoes, add maple syrup, almond butter, salt, cinnamon, nutmeg, ginger, cayenne, and vanilla; whip until smooth. Stir in ¼ cup pecans, then spoon into baking dish. Sprinkle with remaining ¼ cup pecans and top with marshmallows. Lower heat to 350 degrees F and bake for 20 to 25 minutes, or until marshmallows are golden. Just remember to keep an eye on the marshmallows so they don’t burn.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...