— Michael Baun

So here we go. I'm going to be very, very brave. I made this in silicone so that everybody could see what this looks like. And hold on one second. This should come out very easily. Let's see how it looks. Oh, it's looking beautiful actually. There we go. So what I'm gonna do now is this, So that is a sweet potato apple. And then I have these, uh, marsh, these marshmallows from Dandy. So this tastes exactly like the one my dad made. No, because there's no fat in it, but season wise it's got cinnamon. I added ginger. I used beautiful organic thinly sliced Granny smith apples. I used Japanese sweet potatoes because I enjoy their texture. Um, and I, I was sort of laughing when I was making this this morning because my dad's version was can sweet potatoes, um, I don't even know what kind of apples you use, but fool around in your kitchen and have fun. You can go to dandy.com to see where Dandy are sold in your neighborhood. Whole Foods definitely has them. They come in mini, they come in regular size. There's no gelatin, there's no, uh, corn syrup, solids. The, the ingredient list is relatively clean in terms of what are in the alternative. So there you have it. That's a great way to season that dish. I will say, do not put this in the air fryer because what happened when I tried it in the air fryer is that the marshmallows sort of dehydrated and became like a crispy candy. So then I removed them and did the same thing and baked them in the oven for four minutes at 400 degrees. So there you have it. Very good question. Yep. Sweet potato season is always in season if you are plant-based, because they're just so delicious and they're so full of fiber and they're very filling.