Vegan Sweet Potato Casserole - Chocolate Covered Katie

3 1/2 cups mashed sweet potato (Here is the recommend way How To Cook Sweet Potatoes)
2/3 cup milk of choice or coconut milk
2 tbsp sweetener of choice
3 tbsp almond butter or tahini, coconut oil, vegan butter, or omit for fat free
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
optional pinch nutmeg
2 cups vegan marshmallows or toppings of choice

*Tip: You can save time by baking the sweet potatoes the night before if you wish. Or bake them weeks in advance and freeze 3 1/2 cups mashed sweet potato (840g) to use in this recipe.
To make vegan sweet potato casserole, start by adding the mashed sweet potato, nondairy milk, cinnamon, salt, ginger, sweetener, and optional oil or almond butter to a large mixing bowl. Stir well until the ingredients are evenly mixed. Preheat the oven to 350 F, and grease an eight inch baking pan. Spread the sweet potato casserole filling into the pan. Bake on the center rack of the oven for 15 minutes. Carefully remove the pan and top with vegan marshmallows or a few spoonfuls of plant based marshmallow fluff if desired. (More topping ideas are listed earlier in this post if you do not want to use marshmallows.) Place the casserole pan back in the oven and bake for an additional 15 minutes or until hot and bubbly, with lightly browned, caramelized sweet potatoes. Serve hot. Let cool before covering leftovers and refrigerating for up to four days.
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