Chloe Coscarelli's Sweet Potato Casserole

Make Ahead Tip: Assemble the entire dish except for the final baking step up to 2 days in advance. Store in refrigerator and bake before serving.

Ingredients:
Pecan Streusel
2 Tablespoons all-purpose flour
1/2 C pecans
1/4 C brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
pinch of salt
1 1/2 Tablespoons vegetable oil

Casserole
3 large garnet yams, peeled and cut into 2-inch pieces
1 C canned coconut milk, mixed well before measuring
1/3 C packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon, plus extra for garnish
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/3 C dried sweetened cranberries
1/2 C vegan marshmallows (no gelatin)

Preparation
For the pecan streusel:
In a food processor, combine flour, pecans, brown sugar, cinnamon, nutmeg, and salt, and process until crumbly. Add oil and pulse until crumbly and somewhat combined.
For the casserole:
Preheat oven to 400 F. Lightly grease an 8-in square pan.
Place yams in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork tender, 15 to 20 minutes. Drain and return to pot.
Add coconut milk, brown sugar, salt, spices, and vanilla, and mash with a potato masher until you achieve a chunky texture. Adjust seasoning to taste. Mix in cranberries and transfer to prepared pan.
Top with pecan streusel and marshmallows. Bake for 15-20 minutes until marshmallows look toasted. Dust with cinnamon and serve.