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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.
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.
Jump to:
- What You'll Need
- How to Make Vegan Sweet Potato Casserole
- Make Ahead Option
- Frequently Asked Questions
- More Vegan Holiday Side Dishes
- Marshmallow-Topped Vegan Sweet Potato Casserole
What You'll Need
- Sweet potatoes. We're using fresh sweet potatoes of the basic orange variety. They might be labelled 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.
- 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.
How to Make Vegan Sweet Potato Casserole
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!
- Peel, chop and boil your sweet potatoes until they're very soft. Drain them and return them to the pot you boiled them in.
- Use a potato masher to mash up your sweet potatoes. Don't have a potato masher? Try a fork or electric mixer.
- Add your coconut milk, maple syrup, spices, and salt. Stir everything up, give the mixture a taste-test, and make any adjustments you deem necessary.
- Stir in some chopped pecans.
- Transfer the mixture to a baking dish, then sprinkle the top with some more pecans, followed by vegan mini marshmallows.
- Pop the dish into a preheated oven and bake the casserole until your marshmallows are lightly browned on top.
- Be sure to serve it while it's hot and the vegan marshmallow topping is still melted and gooey!
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
Is this recipe gluten-free?
It is!
Does the casserole taste like coconut?
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.
Can I make this dish with canned sweet potatoes?
I haven't tried it myself, but I don't see why not!
More Vegan Holiday Side Dishes
- Vegan Green Bean Casserole
- Creamy Vegan Mashed Potatoes
- The Best Vegan Stuffing
- Vegan Creamed Corn
- Roasted Brussels Sprouts (4 Ways!)
- Mushroom Gravy
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4.8 from 5 votes
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.
CourseSide
CuisineAmerican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 304 kcal
Author Alissa Saenz
Ingredients
- 3poundssweet potatoes,peeled and cut into 2-inch chunks
- ¾cupfull-fat coconut milk
- ¼cupmaple syrup
- 1teaspoonvanilla extract
- 2teaspoonsground cinnamon
- ½teaspoonground cardamom(optional but really nice)
- ½teaspoonsalt
- 1 ¼cupschopped pecans, divided
- 3cupsvegan mini marshmallows
US Customary - Metric
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°.
Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt.
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.
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.
Serve.
Nutrition Facts
Marshmallow-Topped Vegan Sweet Potato Casserole
Amount Per Serving
Calories 304Calories 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.
« 15 Vegan Appetizers to Get This Party Started
Vegan Pie Crust (Made with Coconut Oil!) »
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Reader Interactions
Comments
Debbie saysYes!!! 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.
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- Alissa Saenz says
Oh...I'm adding crystallized ginger next time! Awesome idea - thanks so much Debbie!!
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- Mariah Wolfel says
Is the coconut milk the kind in the can or the box?
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- Alissa Saenz says
The canned kind, although I think if you subbed the boxed kind the recipe would still work. :)
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- David Jordan says
Is this freezable.
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- Alissa Saenz says
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. :)
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- Carol Riseing says
Would you recommend baking, then freezing or vice versa
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- Alissa Saenz says
Either would work, but if you're able to bake it after freezing I think that would be best! Enjoy!
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- Al says
Loved it! Better than grandmom's!Reply
- Alissa Saenz says
Awesome!! Glad you like it!
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- Erica says
How many does this serve? Delish!
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- Alissa Saenz says
About 8. Enjoy!!
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- Elyse says
Could we use butter instead? I bought some. Coconut earth balance butter. How much would I need?
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- Alissa Saenz says
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!
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- Allie says
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!!!
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- Alissa Saenz says
Very welcome!! Enjoy!
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- John dubois says
I don't know, but was thinking cashew creme might make a good topping just as well as the mashmillows.
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- Alissa Saenz says
I think that would be delicious!
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- Kate says
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!Reply
- Alissa Saenz says
I'm glad you enjoyed it! You can definitely adjust the spices to your preference, and taste-test as you add. :) Thanks Kate!
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- Elena Villegas says
So simple, healthier than Most others, and delicious!!! IT's a keeper..Reply
- Alissa Saenz says
Yay!! I'm glad to hear that! Thanks Elena!
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- Shiraz says
The best I ever had ! Thank you. Everyone loved it
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- Alissa Saenz says
Awesome!! I'm so glad to hear it!
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- Alessandra says
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!
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- Alissa Saenz says
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!
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- Liisa Lovejoy says
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?
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- Alissa Saenz says
Glad you're enjoying the recipes! You can absolutely prep the dish ahead using the exact method you just stated. :)
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- Daveigh Jones says
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!
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