One of the sweetest things at my families holiday table is not the pies my dad makes – it’s the sugary, marshmallowy sweet potatoes. My dad loves marshmallows, and the more he can pack on top a dish of sweet potatoes the better. At least that’s what he and my niece and nephews think anyway. I haven’t gotten to enjoy that goodness in years, but this year I decided to make a healthier version. I hope you get to enjoy these vegan and gluten-free Individual Marshmallow Topped Sweet Potatoes.

Yes it’s sweet potato week here on the blog. I figured since I wasn’t going home for Thanksgiving this year I would remake my favorite family recipes – using sweet potatoes. Yum! So one of the most sugary sides at holiday meals is the sweet potato casserole – and I’m only calling it a casserole because it has to be baked in a casserole dish. All those canned and candied sweet potatoes are sugar-bomb enough, but then all those glorious marshmallows overflowing the top and melting over the side of the dish? A little crispy on top? So. Sinful. And I unfortunately haven’t had any in a long time, so I wanted to recreate this but make it fun and a whole lot less sugary. Who wants one of these cute things?

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Start by washing and poking holes in the sweet potatoes and popping in the microwave. Let cook until soft in the middle. Let cool until you can handle then slice in half and scrape insides into a small bowl. Sprinkle in cinnamon and dump in maple syrup and mix. Spoon mixture into hollowed out potatoes then top sparingly with pumpkins spice(!) flavored marshmallows then bake at 425 degrees for 15 minutes. Take out and enjoy! Super easy right?

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Individual Marshmallow Topped Sweet Potatoes, 6 servings

3 Small Sweet Potatoes, microwaved
2 Tsp Cinnamon
3 Tbsp 100% Pure Maple Syrup
1-2 Handfulls Dandies Pumpkin Flavored Marshmallows

1. Wash and poke holes in sweet potatoes and microwave until insides are soft. Let cool enough to handle.
2. Set oven to 425 degrees and line a baking sheet with foil.
3. Halve potatoes lengthwise then scrape insides into a small bowl. Lay halves on baking sheet.
4. Dump in cinnamon and syrup and mix until completely combined.
5. Spoon mixture into hollowed out potatoes.
6. Top sparingly with marshmallows.
7. Bake for 15 minutes.
8. Enjoy!