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.
Yield: 5 to 6 servings
Active Time: 20 minutes
Total Time: 1 hour and 45 minutes
3 pounds sweet potatoes
2 tablespoons Thrive Market Organic Maple Syrup, Grade A
¼ cup Thrive Market Creamy Almond Butter
1 teaspoon salt
1 teaspoon Thrive Market Organic Ground Cinnamon
½ teaspoon Thrive Market Organic Ground Nutmeg
½ teaspoon Thrive Market Organic Ground Ginger
⅛ teaspoon Thrive Market Organic Cayenne Pepper
½ teaspoon vanilla extract
½ cup Thrive Market Organic Pecan Halves, finely chopped, divided
Coconut cooking spray
1 ½ cups Dandies Vegan Mini-Marshmallows
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.
Recipe credit: Angela Gaines
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