Sweetened and spiced mashed sweet potatoes topped with a toasty "marshmallow" topping.
- 800g sweet potatoes (approx. 2 medium-large)
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 2 tbsp unsweetened almond milk
- 1/4 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- pinch pumpkin pie spice (optional)
- pinch salt
- 1/2 the liquid from a (540 ml/19 fl oz) can of low sodium or no salt added chickpeas
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar or berry sugar
Sweet Potato Base
- Preheat oven to 350F.
- Peel and chop sweet potatoes into 1 1/2" chunks. Transfer to a large saucepan and cover with water (add about 1" of extra water.) Bring to a boil over high heat and cook until potatoes are fork tender. While potatoes are boiling, begin whipping aquafaba marshmallow topping (below.)
- Drain potatoes and mash with butter, brown sugar, almond milk, vanilla, cinnamon, ground ginger, pumpkin pie spice (optional), and a pinch of salt. Mix well and taste. Adjust salt to suit your preference.
- Layer the sweet potatoes into the bottom of a 5" x 7" casserole dish. Top with aquafaba mixture (directions below), and bake for 15-20 minutes. Finish under the broiler if the topping isn't toasty enough.
Aquafaba Marshmallow Topping
- A stand mixer with a wire whisk attachment works best for making this aquafaba topping. A hand mixer is a good substitute but it will take longer to reach soft and firm peaks.
- Combine the chickpea liquid and cream of tartar. Beat on high until soft peaks form. Depending on the quality of your chickpea liquid this can take just a few minutes up to 10 minutes.
- Slowly add the sugar and continue beating until stiff peaks form. Rub a small amount of the meringue between your fingers, if the mixture feels gritty continue beating until the sugar dissolves.
- Tip: You can’t overbeat aquafaba the same way you can overbeat egg whites. If in doubt, beat the aquafaba a little longer.
Double recipe to for a 9" x 13" casserole dish.