Yummy Yummy Sweet Potatoes

My sister ran down Martha Stewart's Yummy Yummy Yam recipe and I scribbled it on the back of a piece of paper. Headed to the in-laws for Thanksgiving and was assigned salad and sweet potatoes. I always get off so easy :).

Made some alterations to Martha's recipe and the result turned out just like the recipe title says.

1/2 C Earth Balance (natural oil spread)*
2 Tb Almond milk *
2 eggs
1/4 tsp salt
1/2 tsp cinnamon
1 tsp Vanilla
1/2 C Evaporated Cane Juice
8 sweet potatoes *
2C marshmallows (all natural)

* denotes alterations (also omitted walnuts and apricots)

Bring a large stock pot of water to a boil. While waiting for the boil, wash and peel sweet potatoes. Chop them in equal sized chunks about 1 inch in size. When water boils, add potatoes and boil until very fork tender and falling apart (~15 min). Melt Earth Balance, let cool and whisk in almond milk. Preheat oven to 350˚.

Drain potatoes when they're done and put back in the pot or another bowl to beat with mixer. Beat til smooth (a few chunks are fine and add texture to final dish so don't look for perfection here). Add melted butter and milk mixture, 2 slightly beaten eggs, salt, cinnamon, vanilla, and evaporated cane juice. Mix til blended.

Put in a 9x13 baking dish. If you are serving this later, stop here. Cover dish and refrigerate until 30 minutes before serving. That's what I did. I took it to my mother-in-law's like this and baked it there.

When ready to bake, top with mini marshmallows (do not add ahead of time b/c they will get soggy). Bake ~20 minutes at 350˚ or until hot and marshmallows are golden brown.

Watch them disappear. Which is why I have no photo to show you. Loved this version b/c not too sweet, all natural and almost vegan. Just substitute 2TB olive oil for the eggs and you're there.