Thanksgiving Sweet Potatoes

Ingredients:

-About 12 sweet potatoes, peeled and chopped 

-half to entire stick of butter  

-cinnamon (eyeball, about a tablespoon or two)

-nutmeg (eyeball, about a tablespoon or two)

-ground ginger (eyeball but less than cinnamon and nutmeg)

-2 and a 1/2 cup of unsweetened vanilla almond milk

-salt and pepper  

-about a cup of candied pecans, grind to crumbs

-jumbo marshmallows  

Method:

Preheat oven to 400°

Boil the sweet potatoes until tender and drain

While sweet potatoes are in the colander, using the same pot- preferably a Dutch oven- melt the butter and add the spices and add the sweet potatoes. Add in the vanilla almond milk and start mashing away (if your pot is overflowing, use the mixer but be careful, it'll be hot). 

Pour the mixture in a casserole dish (or remain in the pot). On top, add the candied pecans and bake for about 15-20 minutes. Add the jumbo marshmallows and using the boiler and a watchful eye, for a minute or two until lightly browned on top

Serve

To serve a smaller crowd, cut the measurements in half