• Preheat the oven to 425°F. Clean sweet potatoes and slice them in half lengthwise.

Roast Sweet Potatoes (see notes)

• Line a sheet pan with parchment and spray it with vegetable oil spray.
• Place sweet potatoes cut side down, on the sheet pan. Prick all over the exposed side of each potato with a fork and bake for 40 to 45 minutes or until soft. Remove and let rest until potatoes are cool enough to handle.

Prepare Sweet Potato Mix

• Once cool enough to handle, peel off the skins and discard. Transfer the flesh to a large bowl and mash with a potato masher.
• Mix in the brown sugar, butter, orange zest & juice, lemon zest & juice, vanilla, ginger, cinnamon, nutmeg, and salt with an electric mixer or wooden spoon. Mix in non-dairy milk until smooth. Transfer sweet potato mixture to a greased 9 x 13 casserole dish and spread it over the pan evenly.

Prepare Pecan Topping:

• In a separate large bowl, mix together the pecans, flour, butter, and maple syrup. Spread the pecan topping evenly over the potatoes and transfer to the oven to bake for 15 minutes.

Prepare Marshmallows

• Cut the marshmallows in half long ways (kitchen shears work best) and set aside.
• After 15 minutes remove the casserole from the oven. Place the marshmallows close together and cut side down, over the pecan topping. Return the casserole to the oven and bake for 20-25 minutes, or until the marshmallows are golden brown. Cool for 10 minutes before serving warm.