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This vegan sweet potato casserole is my go-to for Thanksgiving because it blends creamy mashed sweet potatoes with cozy spices and gooey vegan marshmallows creating a nostalgic holiday side dish that everyone loves even the non-vegans at the table
My first Thanksgiving hosting for friends I made this casserole on a whim and it quickly became tradition no one wants a holiday meal without it now
Ingredients
- Mashed sweet potatoes: provide the rich sweet base for the casserole select fresh orange-fleshed sweet potatoes for best color and flavor
- Milk of choice: such as coconut milk or any unsweetened plant-based option creates a creamy moist texture
- Sweetener of choice: maple syrup or brown sugar work well opt for a less processed sugar if desired
- Almond butter tahini coconut oil or vegan butter: each brings its own touch of richness choose the one you love or leave out for a lighter dish
- Salt: a small amount brings out the natural sweetness of sweet potatoes look for fine sea salt for easy blending
- Cinnamon: provides warmth and depth use Ceylon cinnamon if you can find it
- Ground ginger: a subtle zing that balances the sweetness
- Pinch of nutmeg (optional): adds complexity freshly grated is ideal
- Vegan marshmallows: the classic topping for a golden toasty finish make sure to check for gelatin-free options
- Tips for quality: always start with fresh firm sweet potatoes and check ingredient lists on marshmallows to be sure they are vegan
Step-by-Step Instructions
- Prepare the Sweet Potatoes:
- Peel and chop sweet potatoes into even-size pieces and cook either by boiling roasting or microwaving until very tender The night before prep works great to save time
- Mix the Base:
- Combine mashed sweet potato with milk sweetener salt cinnamon ginger the fat of choice and optional nutmeg in a large mixing bowl Stir thoroughly until the mixture is completely smooth and spices are evenly distributed
- Prep the Baking Pan:
- Preheat your oven to 350 F and lightly grease an eight-inch baking dish with a bit of coconut oil or cooking spray to prevent sticking
- Bake the Casserole:
- Spread the sweet potato mixture into the greased pan smoothing it evenly Bake in the center rack for 15 minutes to allow flavors to meld and texture to set
- Add Marshmallows Top:
- Remove the pan from the oven and scatter vegan marshmallows or topping of your choice over the surface Return to oven and bake for another 15 minutes until marshmallows are puffy and just toasted and the filling is hot and bubbling
- Serve and Enjoy:
- Let the casserole cool for a few minutes before serving Hot is best but room temperature is also delicious Store leftovers covered in the fridge for up to four days
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My favorite touch is adding a little extra cinnamon right on top of the marshmallows My niece once licked the casserole dish clean after dinner and that is still one of my favorite memories
Storage Tips
Sweet potato casserole keeps well covered in the refrigerator for up to four days If you want to make it ahead of time prepare everything except the marshmallow topping then add and bake just before serving You can also freeze leftovers tightly wrapped for up to two months just reheat gently
Ingredient Substitutions
If you are nut-free choose tahini or coconut oil instead of almond butter Oat milk or soy milk works well if coconut is not your thing For a crunchy topping instead of marshmallows try chopped pecans mixed with a bit of brown sugar and cinnamon
Serving Suggestions
Serve this casserole alongside vegan stuffing mushroom gravy and roasted Brussels sprouts for a festive table It is fantastic as breakfast leftovers with a sprinkle of chopped nuts and a drizzle of vegan yogurt
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Cultural Connection
Sweet potato casserole is a staple at Southern holiday gatherings usually topped with marshmallows for that nostalgic sweet-salty bite Making a vegan version lets everyone enjoy this classic while honoring the spirit of holiday hospitality
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the casserole without marshmallows and refrigerate. Add marshmallows and bake before serving.
- → What non-dairy milks work best?
Almond, soy, oat, or coconut milk all blend smoothly into the sweet potatoes for creamy consistency.
- → Can I use toppings other than marshmallows?
Pecan streusel, granola, or a sprinkle of brown sugar make delicious alternatives to marshmallows.
- → How do I make it oil-free?
Simply omit the oil or butter; the dish remains creamy thanks to the mashed sweet potatoes and spices.
- → How should leftovers be stored?
Let the casserole cool, cover, and refrigerate for up to four days. Reheat in the oven until warmed through.