4.5 pounds sweet potatoes or garnet yams
1/2 cup unsweetened almond milk
3 tablespoons virgin coconut oil
2 tablespoons vanilla paste (or 2 vanilla beans, scraped)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 oz SMASHMALLOW Cinnamon Churro or any other flavor you'd like
Scrub sweet potatoes and prick with a fork before roasting in a 400°F oven until tender, about 1 hour. Remove from oven let cool while preparing the other ingredients.
In a saucepan over medium heat, whisk together almond milk, coconut oil, vanilla, and spices until hot. While the mixture is heating, peel the sweet potatoes and place in a large bowl. Mash with a whisk or potato masher until smooth (or use a stand mixer).
Pour almond milk mixture into mashed sweet potatoes and mix until combined.
Place sweet potato mixture into a 9"x13" oven-safe dish greased with coconut oil. Top with the SMASHMALLOW flavor of your choice and place back in the oven for 8-12 minutes or until mallows are gooey and browned on top!