Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray an 8x8" baking dish with nonstick cooking spray. in a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. reduce heat; cover and simmer 25-30 minutes until tender. drain potatoes and cool slightly. peel and cut into large chunks; place in prepared dish. preheat oven to 350 degrees. in a small saucepan, melt butter; stir in syrup, sugar and coconut (if using). over low heat, cook, stirring, 3 to 5 minutes until blended. sprinkle nuts over sweet potatoes then top with syrup mixture. bake 25 minutes. top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.

Target recipe: place sweet potatoes and parsnips in a medium saucepan and cover with water. add a pinch of salt and bring to a boil over high heat. reduce heat and continue to cook for 15 to 20 minutes or until vegetables are tender. remove from heat. drain, reserving cooking liquid. add stock or water, pumpkin oil, sea salt, nutmeg, cinnamon and white pepper. mash potatoes and parsnips with a potato masher until smooth. add more reserved cooking liquid if the potato mixture is too stiff. transfer mashed vegetables to a casserole dish that has been light coated with cooking spray. cover and keep warm in a low oven. serve hot.