Raise Vegan - - Live -


• 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.

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