Cook the sweet potatoes in water for 30 to 40 minutes over medium high heat until fork tender. Slightly less than a full on boil.

Then, drain the sweet potatoes leaving about ¼ cup (60ml) of water still in the pot.

Preheat the oven too 400°F (204°C).

Mash the potatoes with the back of fork or a potato masher if you have one. The sweet potatoes will be very soft.

Then, add in the organic brown sugar, vegan yogurt, vegan butter, non-dairy milk, and cinnamon. Mash and mix together until it is smooth and creamy.

Transfer the sweet potatoes into a baking or casserole dish. I used a smaller one that is a bit deep. So, if you want there to be a thinner layer of sweet potatoes then use a larger dish.

Add the vegan marshmallows on top. Feel free to add as many you like! Some people like the whole thing to be covered completely. It is your choice.

Bake for 10 to 12 minutes until the marshmallows are gooey and a little golden brown.