Sweet Potato Casserole with Marshmallows Delight

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 0.5 cup unsweetened almond milk (or any milk of choice)
• 0.25 cup brown sugar
• 0.25 cup maple syrup
• 1 teaspoon vanilla extract
• 0.5 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 0.25 teaspoon salt
• 1 cup mini marshmallows
• 0.5 cup pecans, chopped (optional)
• 1 tablespoon butter, melted (for greasing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with melted butter.
2. Boil the cubed sweet potatoes in a large pot of salted water for about 15-20 minutes or 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 the almond milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined and creamy.
5. Spread the sweet potato mixture evenly in the prepared baking dish.
6. Top the casserole with mini marshmallows and sprinkle chopped pecans on top for added crunch (if using).
7. Bake in the preheated oven for about 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
8. Remove from the oven and let it sit for a few minutes before serving.