This vegan sweet potato casserole is a scrumptious, dairy-free spin on the classic, featuring creamy coconut milk, toasty spices, crunchy pecans and fluffy toasted vegan marshmallow topping.
I had big plans to make homemade vegan marshmallows for this casserole, but they didn’t pan out. In hindsight, it was kind of silly idea. I’ve tried making vegan marshmallows before and failed. In fact, I kind of suck at the whole candy-making thing. Even back in middle school when I was a superstar in most aspects of my cooking class, I couldn’t seem to manage candy unless it was something super simple. Thermometers and soft boil stages and all that stuff didn’t work for me.
But yeah, for a little while there I thought it would be brilliant to make this a two-part recipe, with part one being the marshmallows (because you could use them for all kinds of stuff with the approaching holidays), and part 2 being the casserole.
A couple hours, lots of cursing, marshmallow goo in my hair, and a melted candy thermometer later, I decided maybe the marshmallow thing was a terrible idea. At least for me it was. Somebody braver than I can try to supply you guys with the marshmallow component of this recipe. Or you can go buy a bag of vegan marshmallows. Because it seems they’re no longer a luxury, but Dandies are pretty widely available and I hear rumors that Trader Joe’s makes their marshmallows gelatin-free now too.
Plus, had I mastered and posted the recipe, it’d still be a huge pain for anyone that decided to make it. And how many of you guys would end up cursing and melting thermometers and getting a bunch of candy goo in your hair? We can’t have that.
So, let’s talk about the rest of the casserole.
This one made some appearances at Thanksgiving when I was growing up, but that was after I stopped eating gelatin, so I never tried it. It always seemed pretty over-the-top, and now that I’ve made a vegan version and tasted it, I can confirm that it is. But it’s so freaking good.
I spent some time scoping out recipes for traditional versions of the dish online and most of them have a lot of sugar. This one does too, but not quite as much. I’m not sure I could handle the normal version.
I also used maple syrup for this one, because it’s perfect with sweet potatoes and pecans. And instead of butter I went with coconut milk, which made the sweet potatoes so creamy and delicious. A good amount of spices, some pecans, and then the marshmallows on top. It’s been a long time since I had a marshmallow, and really long since I had a toasted one, but boy oh boy, I get what all the fuss is about now.
Wondering what to serve with these sweet potatoes? I highly recommend my vegan meatloaf as a main dish and these Brussels sprouts to round out the meal with some green.
Marshmallow-Topped Vegan Sweet Potato Casserole
This vegan sweet potato casserole is a scrumptious, dairy-free spin on the classic, featuring creamy coconut milk, toasty spices, crunchy pecans and fluffy toasted vegan marshmallow topping.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom (optional but really nice)
- 1/2 teaspoon salt
- 1 1/4 cups chopped pecans, divided
- 3 cups vegan mini marshmallows
Instructions
Place the sweet potatoes into a large pot and cover with water. Place over high heat and bring the water to a boil. Allow to cook until the potatoes are tender and easily pierced with a fork, about 10 to 12 minutes. Drain them into a colander and return them to the pot.
Preheat the oven to 400°.
Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt. Stir everything until well blended and creamy. Taste test and adjust any seasonings to your liking. Stir in 3/4 cup of pecans.
Transfer the sweet potato mixture to a 9 x 9 inch baking dish and smooth out the top with a spoon. Sprinkle with the remaining 1/2 cup of pecans, then top with marshmallows.
Bake 20 minutes, or until the marshmallows are slightly melted and browned on top.
Serve.
Yes!!! Glad to see this recipe (Sweet Potato Casserole). I ‘veganized mine a couple of years ago. I’ve used Trader Joe Marshmallows and gelatin is not listed in the ingredients. I don’t use any sweetener in the potatoes. I bake them first and they seem to turn very sweet. The smell of them baking is amazing. Scoop them out and add some crystallized ginger, a little cinnamon and cardamom, some Earth Balance buttery sticks, soy milk to thin. And lots of pecans. I’m going to try with the coconut milk next time.
Oh…I’m adding crystallized ginger next time! Awesome idea – thanks so much Debbie!!
Is the coconut milk the kind in the can or the box?
The canned kind, although I think if you subbed the boxed kind the recipe would still work. :)
Is this freezable.
It is! I froze one for Thanksgiving. The marshmallows won’t stay as puffy and crisp on the outside, but if you pop it back in the oven for a few minutes after thawing they’ll puff back up. :)
Would you recommend baking, then freezing or vice versa
Either would work, but if you’re able to bake it after freezing I think that would be best! Enjoy!
Loved it! Better than grandmom’s!
Awesome!! Glad you like it!
How many does this serve? Delish!
About 8. Enjoy!!
Could we use butter instead? I bought some. Coconut earth balance butter. How much would I need?
You can, but you’ll probably need to add some liquid as well. I’d have to guess, but I’d say 1/4 cup of Earth Balance and 1/2 cup of whatever non-dairy milk you prefer. I’d love to hear how it turns out!
SO GOOD!!! Sweet potatoes with marshmallows & pecans were always my favorite thanksgiving dish, and I’m so glad I now have a vegan version! Thank you!!!
Very welcome!! Enjoy!
I don’t know, but was thinking cashew creme might make a good topping just as well as the mashmillows.
I think that would be delicious!
I like cardamom but the family found it to be a little much in this recipe (think kids and a traditional Nana). If I made it again I would lower the amount of cardamom by half. Very delicious though!
I’m glad you enjoyed it! You can definitely adjust the spices to your preference, and taste-test as you add. :) Thanks Kate!
So simple, healthier than Most others, and delicious!!! IT’s a keeper..
Yay!! I’m glad to hear that! Thanks Elena!