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.
- 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
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Place the sweet potatoes into a large pot and cover them with water.
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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.
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Drain the potatoes into a colander and return them to the pot.
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Preheat the oven to 400°.
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Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt.
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Stir the mixture everything until everything is well blended and creamy. Taste-test and adjust any seasonings to your liking. Stir in ¾ cup of pecans.
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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.
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Bake the casserole for 20 minutes, or until the marshmallows are slightly melted and browned on top.
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Serve.