4.67 from 3 votes
Marshmallow-Topped Vegan Sweet Potato Casserole
Marshmallow-Topped Vegan Sweet Potato Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Course: Side
Cuisine: American
Servings: 8
Calories: 304 kcal
Author: Alissa Saenz
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
  1. 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.

  2. Preheat the oven to 400°.

  3. 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.

  4. 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.

  5. Bake 20 minutes, or until the marshmallows are slightly melted and browned on top. 

  6. Serve.

Nutrition Facts
Marshmallow-Topped Vegan Sweet Potato Casserole
Amount Per Serving
Calories 304 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 1.4g7%
Sodium 168mg7%
Potassium 1432mg41%
Carbohydrates 62.2g21%
Fiber 7.8g31%
Sugar 10.8g12%
Protein 3.2g6%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.