Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
A holiday side dish favorite from my childhood, baked sweet potatoes topped with caramelized brown sugar, cinnamon, banana slices, and marshmallows is more like a dessert than a side for a savory meal. You may just find yourself digging into this vegan-friendly recipe throughout the fall and winter.
Dessert-Style Baked Sweet Potatoes
3 medium sweet potatoes
1/2 cup vegan butter
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
Pinch of salt
2 bananas, sliced
1-1/2 cups small marshmallows
Preheat oven to 400 degrees F. and spray a 9-inch baking dish with cooking spray.
Rinse and scrub sweet potatoes and arrange in baking dish. Cover with foil and bake for 50 minutes or until sweet potatoes are very soft.
Use a sharp knife to slit potatoes lengthwise, opening each in half, flesh side up.
In a small saucepan over medium heat, stir together butter, brown sugar, and cinnamon until butter is melted.
Stir vanilla into butter mixture then pour evenly over sweet potatoes.
Top with sliced bananas and marshmallows. Turn oven to broil.
Broil sweet potato mixture until marshmallows are puffed and toasted.