Our friends at Mush-Melo hooked it up with delicious psilocybin infused marshmallows. You heard me right… Mushroom marshmallows!!! I am truly blown away by the innovation and creativity emerging from the psychedelic market. From chocolate to gummies to granola bars and now marshmallows; there are so many fun and different ways to consume.
The perfect marshmallow consistency is hard to achieve, but Mush-Melo absolutely nailed it with the texture and taste! These pillowy bites of goodness just melt in your mouth and leave you feeling giddy.
This super easy sweet potato casserole recipe is going to be a guaranteed hit at any Thanksgiving function. Just be sure to manage the dose and let your guests know that it’s infused with mushies.
What you need:
3 pounds of sweet potatoes (peeled & cut in cubes)
2 cups of mini marshmallows
I chose to do one cup of Mush-Melo & one cup of regular marshmallows
Each of the Mush-Melos are about .1g each and I used 15, so the entire dish had about 1.5g mushrooms.
½ cup brown sugar (packed)
⅓ cup butter (softened)
½ teaspoon vanilla extract
¾ cup pecans (chopped)
Sprinkle of cinnamon
What to do:
- Preheat the oven to 375°F & use some butter to grease a 9x13 pan.
Boil cubed sweet potatoes until tender and drain.
Mash the sweet potatoes and mix in brown sugar, butter, vanilla extract, and cinnamon. Fold in half of the chopped pecans.
Spread evenly into the pan. Sprinkle the marshmallows, remaining pecans, and some more cinnamon.
Bake for 25 minutes or until the marshmallows are golden brown and the potatoes are heated through.
That’s it! It really is that easy.
The buttery sweet potatoes are complemented by the toasted marshmallows and elevated with the extra crunch from the pecans. It’s such a warm and comforting dish that reminds me of the holidays.
If you are interested in purchasing some Mush-Melos, here's the intake form! Mention Haddy from thepineapple sent you in the ‘special notes’ section and get a 20% discount on your order. And don’t forget to follow @mush.melo on Instagram!
Stay tuned for more trippy recipes to come. Happy Thanksgiving from the Pineapple Crew!