Vegan Sweet Potato Casserole With Marshmallows

by Steph Sunshine at StephSunshine.com

Yield 12 servings

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

  • 3.5 lb. sweet potatoes
  • 1/2 cup canned coconut milk (full-fat)
  • 6 tablespoons maple syrup*
  • 1/4 cup vegan butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 10 oz. vegan mini marshmallows (such as Dandies or Trader Joe's)

Instructions

  1. Preheat your oven to 350°F (180°C) and grease a 13x9 or 12x8-inch casserole dish.
  2. Peel your sweet potatoes, then chop them into 1-inch pieces.
  3. Place your sweet potatoes in a large pot and cover them with water. Then bring the water to a boil and continue cooking until the potatoes are fork-tender (about 10 to 15 minutes).
  4. Drain your cooked potatoes and add them to the bowl of a stand mixer (or a large mixing bowl) together with your coconut milk, maple syrup, vegan butter, vanilla, salt, cinnamon, and nutmeg. Use the stand mixer, an electric mixer, or a potato masher to mix everything together until it's mostly smooth with a few small lumps. If you're using a stand mixer or electric mixer, start on the lowest speed and increase to the 2nd or 3rd speed gradually.
  5. Transfer your sweet potato mixture to the greased casserole dish. Then, spread your marshmallows evenly over the top of the casserole, leaving some space between the marshmallows and the edges of your dish.
  6. Bake your casserole for 30 minutes, or until your marshmallows have melted and turned golden. Let cool for 10 minutes, then serve.

Notes & Hints

You can also use vegan light brown sugar instead of maple syrup.

I used Dandies marshmallows in this recipe, but if you're using Trader Joe's marshmallows, they may melt or brown slightly faster, so watch them carefully.

StephSunshine