When I was a baby, my mom noticed my skin turning orange and took me to the doctor. Turns out, I was eating way too many sweet potatoes, and beta-carotene was the culprit. That's right, I OD'ed on sweet potatoes. They were my first favorite food and I am still addicted, to this day! Lucky for me they are loaded with vitamin B6, vitamin C, potassium, and fiber. In this recipe, I've dressed them up with a hint of creamy coconut and an infusion of warm autumn spices. Every so often you'll catch a marshmallow that will make the bite even better.
Make-Ahead Tip: Assemble the entire dish except for the final baking step up to 2 days in advance. Store in refrigerator and bake before serving.
- 2 tablespoons all-purpose flour
- 1/2 cup pecans
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 ½ tablespoons vegetable oil
- 3 large large garnet yams, peeled and cut into 2-inch pieces
- 1 cup canned coconut milk, mixed well before measuring
- 1/3 cup packed brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon, plus extra for garnish
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/3 cup dried sweetened cranberries
- 1/2 cup vegan marshmallows (no gelatin)
For the pecan streusel:
In a food processor, combine flour, pecans, brown sugar, cinnamon, nutmeg, and salt, and process until crumbly. Add oil and pulse until crumbly and somewhat combined.
For the casserole:
Preheat the oven to 400ºF. Lightly grease an 8-inch square pan.
Place yams in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork tender, 15 to 20 minutes. Drain and return to pot.
Add coconut milk, brown sugar, salt, spices, and vanilla, and mash with a potato masher until you achieve a chunky texture. Adjust seasoning to taste. Mix in cranberries and transfer to prepared pan. Top with pecan streusel and marshmallows. Bake for 15 to 20 minutes until marshmallows look toasted. Dust with cinnamon and serve.