Aquafaba Marshmallow Topped Sweet Potato Casserole
- 800g (approx. 2 medium-large) sweet potato
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 2 tbsp unsweetened almond milk
- ¼ tsp pure vanilla extract
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- pinch pumpkin pie spice (optional)
- pinch salt
- ½ the liquid from a can of low sodium or no salt added chickpeas
- ¼ tsp cream of tartar
- ½ cup granulated sugar or berry sugar
- Sweet Potato Base
- Preheat oven to 350F.
- Peel and chop sweet potatoes into 1½" chunks. Transfer to a large saucepan and cover with water (add about 1" of extra water.) Bring to a boil over high heat and cook until potatoes are fork tender. While potatoes are boiling, begin whipping aquafaba marshmallow topping (below.)
- Drain potatoes and mash with butter, brown sugar, almond milk, vanilla, cinnamon, ground ginger, pumpkin pie spice (optional), and a pinch of salt. Mix well and taste. Adjust salt to suit your preference.
- Layer the sweet potatoes into the bottom of a 5" x 7" casserole dish. Top with aquafaba mixture (directions below), and bake for 15-20 minutes. Finish under the broiler if the topping isn't toasty enough.
- Aquafaba Marshmallow Topping
- A stand mixer with a wire whisk attachment works best for making this aquafaba topping. A hand mixer is a good substitute but it will take longer to reach soft and firm peaks.
- Combine the chickpea liquid and cream of tartar. Beat on high until soft peaks form. Depending on the quality of your chickpea liquid this can take just a few minutes up to 10 minutes.
- Slowly add the sugar and continue beating until stiff peaks form. Rub a small amount of the meringue between your fingers, if the mixture feels gritty continue beating until the sugar dissolves.