TWICE BAKED PUMPKIN PIE SWEET POTATOES
• 4 medium sweet potatoes
• ½ cup pumpkin puree
• 2 tbsp vegan butter
• ½ tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ cup maple syrup
• ¼ cup nut milk
• ½ cup vegan marshmallows
1. Preheat the oven to 375 º F. 2. Place sweet potatoes on middle rack of the oven and bake for 1 hour, or until soft. Remove from oven and let stand until cool enough to touch. Split potatoes in half lengthwise and remove the flesh to a mixing bowl. Reserve the skins.
3. Add pumpkin puree, vegan butter, pumpkin pie spice, cinnamon, maple syrup and nut milk to mixing bowl with sweet potato. Mix with a hand blender until thoroughly combined and smooth.
4. Add the filling back to the potato skins and top with marshmallows. Place on a baking sheet lined with parchment paper.
5. Bake for 10- 15 minutes or until marshmallows are golden brown.