Sweet Potato Casserole

Serve this vegan sweet potato casserole topped with marshmallow creme as a delightful side dish for your Thanksgiving feast. Watch it disappear as everyone enjoys the delicious combination of sweet potatoes and gooey Funky Mello marshmallow goodness!

Ingredients

• 4 large sweet potatoes, peeled and diced
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Funky Mello Marshmallow Creme (we like using vanilla or chai for this recipe!)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the diced sweet potatoes until they are fork-tender. Drain and let them cool slightly.
3. In a large mixing bowl, mash the sweet potatoes until smooth.
4. Add melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.
5. Transfer the sweet potato mixture to a greased casserole dish, spreading it evenly.
6. Spoon the marshmallow creme mixture evenly over the sweet potato mixture in the casserole dish, creating a smooth layer.
7. Bake in the preheated oven for 25-30 minutes or until the marshmallow creme is lightly golden.
8. Allow the casserole to cool for a few minutes before serving. The marshmallow creme will firm up slightly as it cools.

Enjoy!