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.
For a long time there the idea of a vegan marshmallow sweet potato casserole was but a mere dream for most of us. Because: marshmallows. Let's set aside the challenge of making an eggless and dairy-free sweet potato casserole for a moment and just consider the fact that marshmallows are generally not vegan. In fact, they're not even vegetarian! Most of the marshmallows you see at the store are made with gelatin.
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But things have changed in recent years, and companies like Dandies and Trader Joe's are making vegan marshmallows.
So, I decided it was time to develop a vegan marshmallow sweet potato casserole recipe. That's just what I did, with plenty of time before Thanksgiving to spare, and let me tell you: this vegan sweet potato bake is the best holiday side-dish ever. It's as decadent as vegan sweet potato pie, but it socially acceptable to enjoy as part of dinner. Win!
And since there's no butter or milk anywhere in it (full-fat coconut milk handles all the creamy work), it's a dairy-free sweet potato casserole you can set on the table for everyone, whether they're vegan or just skipping dairy. Don't just take my word for it, either. One reader called it "better than grandmom's," and another said it was "the best I ever had."
Ingredients You'll Need
- Sweet potatoes. We're using fresh sweet potatoes of the basic orange variety. They might be labeled as "yams" if you buy them in the United States.
- Coconut milk. Use the full-fat kind from a can for the absolute richest and creamiest vegan sweet potato base. If your can is separated when you open it, no worries. Just add it as is, and the heat from the sweet potatoes will melt the solids.
- Maple syrup.
- Vanilla extract.
- Spices. We're using just cinnamon and cardamom here. The cardamom is totally optional, but really adds to the flavor.
- Salt.
- Chopped pecans. You can leave these out if you're not a fan of pecans. I'm sure other nuts like walnuts and hazelnuts could also be substituted.
- Vegan mini marshmallows. Look for Dandies brand, which are available at most Whole Foods type places, or Trader Joe's brand. Whatever brand you grab, check the label for gelatin.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Boil the sweet potatoes. Peel, chop, and boil your sweet potatoes until they're very soft. Drain them and return them to the pot you boiled them in.
Mash. Use a potato masher to mash up your sweet potatoes. Don't have a potato masher? Try a fork or electric mixer.
Season. Add your coconut milk, maple syrup, vanilla, spices, and salt. Stir everything up, give the mixture a taste-test, and make any adjustments you deem necessary.
Add the pecans. Stir in some chopped pecans.
Top it. Transfer the mixture to a baking dish, then sprinkle the top with some more pecans, followed by vegan mini marshmallows.
Bake. Pop the dish into an oven preheated to 400°F and bake the casserole for about 20 minutes, until your marshmallows are lightly browned on top.
Serve it hot. Be sure to serve it while it's hot and the vegan marshmallow topping is still melted and gooey!
Variations
- Spike it. Stir a couple tablespoons of bourbon or rum into the filling. It adds a deep, caramel-y warmth that plays really well with the maple syrup, and it makes the whole dish feel a little more grown-up.
- Turn up the spices. Don't feel locked into my amounts. Go heavier on the cinnamon, dial the cardamom up or down, or bring in other warming spices like ginger, nutmeg, or allspice. Sweet potatoes can take a lot of spice, so this is your chance to make the casserole taste exactly like your idea of the holidays.
- Add orange zest. A couple tablespoons of orange zest in the filling brightens everything up and cuts through all that sweetness.
- Stir in dried cranberries. Fold some into the filling for little tart, chewy bites that make it taste even more like Thanksgiving.
Tip: Prefer a crumb-topped sweet potato casserole? I've got one! Try my pecan crumble sweet potato casserole.
Make-Ahead Option
The sweet potato base for this casserole can be made up to 2 days in advance. Store it in a sealed container in the refrigerator, then on the day of serving transfer it to a baking dish, top it with pecans and marshmallows, and bake.
Frequently Asked Questions
It is!
Not to me! But if you absolutely can't stand the taste of coconut, you can substitute another non-dairy milk, such as cashew or soy. The dish won't be as rich and creamy though.
I haven't tried it myself, but I don't see why not!
Store any leftover vegan sweet potato casserole in an airtight container. It will keep in the fridge for about three days, or in the freezer for up to three months. If you're freezing it ahead, it's best to freeze it unbaked and bake it after thawing. A baked casserole freezes fine too, but the marshmallows lose some of their puff; a few minutes in the oven after thawing brings them back. The easiest way to reheat leftovers is by transferring them to a microwave-safe bowl and microwaving them.
More Vegan Holiday Side Dishes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Marshmallow-Topped Vegan Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
- ¾ cup full-fat coconut milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom (optional but really nice)
- ½ teaspoon salt
- 1 ¼ cups chopped pecans, divided
- 3 cups vegan mini marshmallows
Instructions
- Place the sweet potatoes into a large pot and cover them with water.
- Place the pot over high heat and bring the water to a boil. Allow the potatoes to cook until the potatoes are tender and easily pierced with a fork, about 10 to 12 minutes.
- Drain the potatoes into a colander and return them to the pot.
- Preheat the oven to 400°F.
- Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt.
- Stir the mixture until everything is well blended and creamy. Taste-test and adjust any seasonings to your liking. Stir in ¾ cup of pecans.
- Transfer the sweet potato mixture to a 2 quart baking dish (a 9 x 9 square or deep pie plate works) and smooth out the top with a spoon. Sprinkle with the remaining ½ cup of pecans, then top with marshmallows.
- Bake the casserole for 20 minutes, or until the marshmallows are slightly melted and browned on top.Â
- Serve.
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Nutrition
Nutrition information is provided as an estimate only and may vary based on ingredients, brands, portion sizes, and preparation methods.
I gathered up a few recipes from here and there for Thanksgiving this year. It's just me now (other than my cats), but you know what? I wanted a FEAST, and I'm glad it was your recipe that I picked as it is AMAZING!
Usually, I'm not so hot on candied sweet potatoes, but there was just something about this one that sounded awesome...and it was! It was more like a pie than the typical mashed sweets with brown sugar and topped with marshmallows that I've had in the past, and the addition of pecans was a definite A+ in my book!
I've posted my proudly created Connoisseurus Veg masterpiece over on my Instagram - in fact, it's the first Instagram photo I've posted since creating that account!
https://www.instagram.com/p/CWuXxHtL4hR/
Hi Alissa, I love your recipes and can't wait to make this for Thanksgiving this year! Do you think I can prep it the night before and refrigerate it then just add the topped pecans and marshmallows and cook in the oven on Thanksgiving?
Glad you're enjoying the recipes! You can absolutely prep the dish ahead using the exact method you just stated. :)
What type of canned coconut milk do you use? Every time I open a can (full fat) it is so separated. Do you blend it together to make it look like normal milk, as your picture shows? Thank you!
I use full-fat - usually Thai Kitchen or Wegmans brand. Coconut milk usually separates right around room temperature, so if the kitchen is a little chilly (as it usually is this time of year) it will be separated when I open it. For a recipe like this one I'll usually just add it while it's separated and rely on the heat from the sweet potatoes to melt the solids. In recipes where I need it to be uniform, my trick is to place the whole can into a container of hot water for 20 minutes or so before opening, then give it a good shake. It's usually nice and blended when I open it!
The best I ever had ! Thank you. Everyone loved it
Awesome!! I'm so glad to hear it!
So simple, healthier than Most others, and delicious!!! IT's a keeper..
Yay!! I'm glad to hear that! Thanks Elena!
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!
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!
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!
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!
How many does this serve? Delish!
About 8. Enjoy!!
Loved it! Better than grandmom's!
Awesome!! Glad you like it!
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!
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. :)
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. :)
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!!