2 cups mini marshmallows made with plant-based or fish-based thickeners
Instructions
Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 15 to 20 minutes. You will know they are ready when the potatoes are fork-tender and easy to pierce.
Drain the potatoes thoroughly and return them to the pot or a large mixing bowl. Add the melted butter, milk, brown sugar, alcohol-free vanilla, cinnamon, and salt. Use a potato masher or an electric hand mixer to blend everything together until the mixture is smooth and creamy with no large lumps remaining.
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with a little butter or oil. Spread the sweet potato mixture evenly into the prepared dish, smoothing the top with a spatula so that it cooks uniformly.
Bake the casserole for 20 minutes initially. Remove the dish from the oven and sprinkle the mini marshmallows evenly over the top. Return the casserole to the oven for another 10 to 15 minutes, or until the marshmallows are puffed and have turned a beautiful golden brown color.
