Sweet Potato Casserole

6 large jewel or garnet sweet potatoes

4 japanese sweet potatoes

6 Gala apples (or any sweet baking apple), peeled, cored, and chopped

½ teaspoon Himalayan salt

16 Medjool dates (soaked and chopped)

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

Garnish

2 cups small vegan marshmallows

Preheat oven to 375 degrees F.

Steam or bake sweet potatoes until tender (about 1 hour). Remove smaller Japanese sweet potatoes after 45 minutes if soft.

Cool, peel, and mash potatoes together in a large mixing bowl.

Peel and quarter apples. Steam until soft. Mash, add to potatoes. Mix in salt, dates, vanilla, cinnamon, allspice, and ginger. Stir until smooth.

Place mixture into a parchment-lined baking dish. Bake for 30 minutes.

Serves 6

Notes:
Japanese sweet potatoes are small but the white meat is sweet.

For those with apple sensitivity, substitute with pineapple.

Toasted chopped pecans can also be added for a traditional flavor.