Vegan Sweet Potato Casserole (Printable Version)
Fluffy sweet potatoes, cinnamon, and marshmallows create an easy, festive vegan side for gatherings.
# Ingredients:
→ Casserole Base
01 -
3 1/2 cups mashed sweet potatoes
02 -
2/3 cup milk of choice or coconut milk
03 -
2 tbsp sweetener of choice
04 -
3 tbsp almond butter, tahini, coconut oil, or vegan butter
05 -
3/4 tsp salt
06 -
1/2 tsp ground cinnamon
07 -
1/4 tsp ground ginger
08 -
Optional pinch of nutmeg
→ Topping
09 -
2 cups vegan marshmallows or toppings of choice
# Steps to Follow:
01 -
If desired, bake sweet potatoes the night before or freeze pre-cooked mashed sweet potatoes. Measure out 3 1/2 cups mashed sweet potatoes.
02 -
In a large mixing bowl, combine mashed sweet potatoes, nondairy milk, cinnamon, salt, ginger, sweetener, and optional oil or almond butter. Stir until evenly mixed.
03 -
Preheat oven to 350°F. Lightly grease an 8-inch baking pan.
04 -
Spread the sweet potato mixture evenly into the prepared baking pan.
05 -
Bake on the center rack of the oven for 15 minutes.
06 -
Remove the pan from the oven and top with vegan marshmallows or another topping of choice.
07 -
Return casserole to the oven and bake for another 15 minutes, or until hot and bubbly with lightly browned marshmallows.
08 -
Let the casserole cool slightly before serving. Store leftovers in the refrigerator for up to 4 days.
# Additional Notes:
01 -
Bake sweet potatoes in advance for time-saving preparation.