Vegan Yam Casserole
A all-around crowd pleasing Thanksgiving and holiday recipe for the vegans (and non-vegans!) in your life using our Butter Infused Olive Oil. Also something for the kids, so all your hard wok cooking won't go unappreciated or unnoticed.
- 4 yams, peeled and diced
- 1 cup brown sugar
- 1/2 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
- 2 tablespoons vanilla extract
- 1 teaspoon
- 1/2 teaspoon salt
- 15 - 20 Yummallo vegan marshmallows
Peel and cube yams into 1 inch cubes. Boil cubed yams until soft.
Drain water from boiled yams and put the yams in a large mixing bowl. Using a hand masher or hand blender on low, mash the yams until they are all blended together. Don't purify them - make sure they still have some stiff and slightly lumpy texture. Add remaining ingredients to bowl and mix well.
Evenly spread 1/2 the mixture in the bottom of a 9 x 6 Pyrex baking dish, or something similar. Add 15 - 20 large marshmallows on top of the spread mixture. Then spread the remaining half of the sweet potato mixture on top and in between the marshmallows. Bake at 350 degrees for 30 minutes.
Let cool before serving.