• In a large pot, add all the sweet potatoes and add enough water to cover the potatoes.
• Bring the sweet potatoes to a boil, and boil until fork tender.
• Strain the sweet potatoes, and add the sweet potatoes back to the pot over gentle heat to remove excess water.
• To the sweet potatoes, add vegan butter, vegan cream, light brown sugar, cinnamon, and salt. Mash everything to even desired consistency.
• Transfer the sweet potatoes mixture to a casserole dish, and top with vegan marshmallows and pecan struesel.
• Bake at 375 for 25 minutes. Keep an eye on the marshmallows to prevent burning.
• Remove and allow to cool before serving.

Pecan Struesel:

• To a bowl, add and combine the dry ingredients.
• Add cold vegan butter, and using a fork incorporate it into a play-dough like consistency.
• Add pecans and fold it into the streusel mixture.