Love or hate sweet potato casserole, you’ll want to try this one
LA TimesMashed sweet potatoes with marshmallows baked on top is a Thanksgiving staple that gets a vegan twist here. Sweet potatoes are enriched with coconut milk and get a little hit of heat from chipotle chile powder to cut the sweetness of the meringue topping made with aquafaba. The aquafaba should be spooned over the sweet potatoes after they’ve cooled to warm, because steaming hot potatoes will cause the foam to collapse. Ingredients 4 pounds sweet potatoes, peeled and cut into 2-inch chunks ⅓ cup canned coconut milk ¼ to ½ teaspoon ground chipotle chile Kosher salt ½ cup aquafaba ½ cup organic sugar 1 tablespoon cornstarch ¼ teaspoon cream of tartar Instructions Prepare a large steamer. While the sweet potatoes steam, whisk the aquafaba and sugar with an electric mixer on medium speed until opaque and thickened, about 5 minutes.
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