80(ish)--- Candied Yam Bisque

Here is one more holiday meal recipe for you! Again, like my Green Bean Casserole Dip, this recipe is based on the premise that you want to make ALL THE FOOD but don't necessarily need the leftovers of ALL THE FOOD.  

Who doesn't love a sweet potato casserole? It's the one time of year where marshmallows on the dinner table is not only acceptable but encouraged.  However it can be overshadowed by the other favorites at Thanksgiving.  This recipe brings you all the flavors, simple ingredients, and easy make-ahead prep!  It's even lightened up a bit.  Consider serving this for a lighter meal earlier in the day to save room on the dinner table!  It will surely get everyone excited for the meal to come.

Pro tip: when placing those bowls topped with marshmallows under high broil, don't take your eyes off of them, not even for a second.

Candied Yam Bisque

Serves 6

32 oz sweet potatoes, unpeeled (~2 extra large)

1 Tbsp olive oil

5 cups unsweetened plain almond milk (or other plant milk of your choice)

1/4 cup pure maple syrup, plus additional for drizzle

2 oz chopped pecans

~36 mini marshmallows

Dash salt

Preheat oven to 400 degrees.  Chop sweet potatoes into 1" cubes (yep we're leaving that peel on). Spread cubes onto a baking sheet and drizzle with olive oil, toss to coat.

Bake for 30 minutes, or until cubes are softened.

When sweet potatoes are cooked, heat almond milk in a saucepan over medium heat.  When bubbly, add sweet potatoes, a dash of salt, and maple syrup.  Cook for 2-3 minutes.  Use an immersion blender to puree the soup (alternatively you may transfer the mixture to a large blender in batches and puree, then return to saucepan). 

* If making the day ahead, stop here.  Transfer contents to a large covered container and refrigerate. Reheat in a saucepan prior to serving.

When ready to serve, preheat oven to high broil.  Ladle servings into oven-proof bowls and top each bowl with 5-6 mini marshmallows.  Place bowls under broiler and watch carefully for marshmallows to toast, ~30-60 seconds is all that is needed!

Remove bowls with toasted marshmallows from the oven and sprinkle each with chopped pecans and a drizzle of maple syrup.

Nutrition info per 1 1/2 cup serving: 255 calories, 5.5 g fat, 4 g protein, 49 g carbohydrates, 6 g fiber