with vegan marshmallow topping
SERVES 8
I can’t help but laugh when I think how it’s totally acceptable to put marshmallows on top of a vegetable dish. Like, who even thought of that? Well, whoever did was actually kind of genius. There’s something magical about that fluffy, sweet, and crispy crunch on top of creamy, piping-hot sweet potatoes. When I made this dish for my friend, she said, “Oh, you’re good.” I responded, “I can’t take credit! It’s totally a classic.” But I did add a lovely depth of flavor with orange zest and juice. A touch of allspice and cayenne brings in just a slight pop of spiciness that makes things interesting. If you are wondering about how you’ll find vegan marshmallows, don’t you fret for one itty-bitty minute. They are available at your local health food store and are actually just as good as the real deal.
3 pounds sweet potatoes, peeled and cut into 1½-inch chunks
1 tablespoon rice vinegar
1 tablespoon + 1 teaspoon sea salt, or to taste
½ cup vegan butter
⅓ cup plain unsweetened plant-based milk
½ teaspoon grated orange zest
¼ cup fresh orange juice
½ cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper (optional)
Two 10-ounce bags vegan marshmallows
Preheat the oven to 350°F.
In a large pot, combine the sweet potatoes, vinegar, and 1 tablespoon of sea salt. Add filtered water to cover the potatoes by a few inches and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain in a colander and return to the pot. Throw in the vegan butter, milk, orange zest, orange juice, brown sugar, cinnamon, nutmeg, allspice, cayenne, if using, and the remaining 1 teaspoon salt. Using a hand mixer, beat until fluffy.
Transfer to a 9 × 13-inch baking dish and plop the marshmallows on top, covering the potatoes completely (you may not need to use all of the marshmallows, and that’s okay). Bake until the tops of the marshmallows are beautifully browned, about 30 minutes.