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.
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.