SunButter Sweet Potatoes

Oh, Thanksgiving! I have such cherished memories of Thanksgiving dinner at my grandmother’s house. Somehow she cooked up an amazing dinner in the tiny kitchen of her downtown, historical house, and we’d all squeeze around the dining room table to enjoy the meal and each other.

As dinner was getting put on the table, we’d pop the rolls in the oven. She’d ask me to help her watch them so they didn’t burn. Somehow we burnt them every year, and we’d laugh about it every time!

Now, Thanksgiving is at my parent’s house and new traditions are being made, as well as new recipes. However, we still have a hard time not burning those rolls!

My son has multiple food allergies, so that’s where all of the new recipes come in, and unique twists on old favorites. One of my most-loved Thanksgiving recipes is sweet potatoes, so these SunButter Sweet Potatoes will definitely be on our holiday table. It’s easily adaptable for different allergies, and is sure to be a new favorite. Enjoy!

SunButter Sweet Potatoes

Yields: 9-12 servings

Ingredients:
8-10 large sweet potatoes
1 cup dairy-free margarine
1 cup SunButter
1/2 cup brown sugar
1/2 tsp cinnamon (optional)
1 bag mini-marshmallows

Directions:
1. Preheat oven to 400°F.
2. Line a 9×13 baking dish with parchment paper.
3. Arrange washed sweet potatoes in the baking dish and pierce each with a fork a few times.
4. Bake sweet potatoes for 60-80 minutes, or until tender.
5. Cool sweet potatoes in the refrigerator until chilled, about 2 hours.
6. Once chilled, peel the skin off of the sweet potatoes and slice into 1/2 slices.
7. Remove the parchment paper from the baking dish and grease it with dairy-free margarine or a safe cooking spray.
8. Reduce the oven temperature to 350°F.
9. Arrange the sweet potato slices in rows in an overlapping manner until the dish is filled.
10. In a separate medium saucepan, melt the margarine on medium low heat.
11. Once the margarine is melted, stir in the SunButter and cinnamon (optional) until smooth. Pour the SunButter mixture over the Sweet Potatoes.

12. Bake for 30-40 minutes until the sweet potatoes are hot throughout.
13. Top with mini marshmallows and bake for an additional 5-8 minutes to melt marshmallows.

14. To brown marshmallows, turn on the broil option on low (or 425°) for an additional 2 minutes-watch carefully not to burn them.
15. Serve immediately and enjoy!

Rachel Hayden is a food allergy mom and author to the blog Mom vs. Food Allergy. She is determined to conquer her life with food allergies and to help others while doing it!