1,5 kg sweet potatoes peeled and cut into 1-inch pieces
1 tablespoons granulated sugar
salt and freshly ground black pepper
400 g marshmallows cut in half crosswise
In a pot over medium heat, combine the sweet potatoes, VIOBLOCK, vegan cream, sugar, salt, and pepper. Bring to a simmer and cook covered, until the potatoes are soft, roughly for about 30 minutes. Reduce heat and cook the potatoes covered until the liquid has been absorbed, for about 25 minutes.
Remove from heat and add Violife Creamy. Use a potato masher to mash until combined. Dollop the mixture into an ovenproof baking dish and top with marshmallows.
Bake in a preheated oven at 250°C for 5 minutes, until the marshmallows are golden and melted. Enjoy while still warm!