3 large or 5 medium Red Garnet sweet potatoes, peeled and cut into large chunks
½ cup coconut cream
1/3 cup vegan butter (Miyokos brand is delicious!)
1/3 cup organic coconut sugar
1/4 to 1/3 cup unsweetened plain almond milk
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
Pinch of salt
Boil sweet potatoes until fork tender but not mushy. Drain. Place in a large mixing bowl and beat until they begin to get fluffy. Remove beaters from mixer and rinse off the fibers that were removed during mixing. While potatoes are still hot, add butter and coconut cream and mix well. Add 1/4 cup almond milk and beat to combine. Finally add sugar, spices, and a pinch or salt and mix well.
Grease a 3-quart casserole dish with coconut oil and fill with potato mixture. Bake at 350 for 35 to 40 minutes.
Vegan mini marshmallows – remove souffle from oven and turn heat from bake to low broil. Cover potato mixture with marshmallows. Return to oven and broil for 2- 3minutes. Keep a close eye on the soufflé; the marshmallows brown quickly! Serve hot.