Vegan Sweet Potato Casserole With Marshmallows
1 h 10 min
|
easy
|
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan sweet potato casserole hits hard: silky coconut-milk mash kissed with maple, cinnamon, and nutmeg, capped with a toasty, gooey layer of vegan marshmallows.
It is a plant-based spin on the Southern classic, perfect for Thanksgiving, Friendsgiving, or potlucks, bringing that nostalgic sweet-salty comfort without dairy or eggs and easy make-ahead vibes.
Ingredients (8 servings)
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Ingredients for the Sweet Potato Base:
- 4 large sweet potatoes, peeled, cubed sweet potatoes 1.33 lb large
- ¼ cup maple syrup pure maple syrup 4 Tbsp
- 2 Tbsp coconut oil coconut oil 1 fl oz
- ⅓ cup coconut milk unsweetened full-fat coconut milk 0.33 cup
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- 1 tsp salt salt
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
Ingredients for the Topping:
- 3 cups vegan marshmallows vegan marshmallows 5 oz
How to Make Vegan Sweet Potato Casserole With Marshmallows
-
Heat the oven and prep the dish
Preheat the oven to 400 F.
Grease a 2 to 2.5 quart baking dish or 9x13 pan with a little coconut oil to prevent sticking.
-
Roast the sweet potatoes
Toss the peeled, cubed sweet potatoes with 1 tablespoon melted coconut oil and a pinch of salt on a sheet pan.
Roast until tender and lightly caramelized, 30 to 35 minutes, tossing once halfway.
-
Mash and season
Transfer hot sweet potatoes to a large bowl and mash until smooth or leave a little texture if you like it rustic.
Stir in the remaining coconut oil, coconut milk, maple syrup, cinnamon, nutmeg, salt, and vanilla until fully combined.
Taste and adjust salt and spice; the base should taste slightly more seasoned than you think because the marshmallows add extra sweetness.
-
Assemble and set the base
Lower the oven to 350 F.
Spread the sweet potato mixture into the greased dish and smooth the top so the marshmallows sit evenly.
Bake uncovered for 12 to 15 minutes to set and warm through.
-
Top with marshmallows and toast
Scatter the vegan marshmallows evenly over the surface, edge to edge for full coverage.
Return to the oven at 350 F until puffed and lightly golden, 8 to 12 minutes, or switch to the broiler for 30 to 60 seconds, watching like a hawk.
-
Rest and serve
Let the casserole rest 10 minutes so it slices cleanly and the base reabsorbs any steam.
Serve warm and claim your compliments.
Substitutions
- Coconut milk -> oat cream or rich oat milk
- Use 1/3 cup unsweetened oat cream or barista-style oat milk for a creamy, neutral base that lets the maple and spice shine without coconut aroma.
- Coconut oil -> vegan butter
- Swap equal amounts for a buttery, round flavor and a softer, more traditional casserole vibe while keeping it fully vegan.
- Vegan marshmallows -> pecan streusel
- Combine 1 cup chopped pecans, 1/3 cup brown sugar, 1/3 cup oat flour, a pinch of salt, cinnamon, and 4 tablespoons melted vegan butter, then bake on top 15 to 18 minutes for a crunchy-salty contrast that reins in sweetness.
Tips
- Roast, do not boil
- Roasting concentrates flavor and prevents a watery base, which means your mash stands up to the marshmallow topping instead of slumping.
- Steam off excess moisture
- If the potatoes look wet, leave them in the hot pot for 2 minutes after roasting to evaporate steam before mashing.
- Mind the texture tools
- Use a masher for rustic or a ricer for silky, but skip the food processor because it can turn sweet potatoes gummy.
- Salt like you mean it
- A full teaspoon of salt in the base keeps the casserole balanced so the marshmallows taste toasty, not cloying.
- Broiler control
- Keep the rack about 6 inches from the broiler and rotate the pan as needed since marshmallows scorch fast once they start to color.
- Make-ahead plan
- Assemble the base up to 2 days ahead, refrigerate covered, then rewarm at 350 F for 20 minutes before adding marshmallows to avoid melting them into the mash.
- Pan depth matters
- A shallower pan gives more surface area for an even, toasty marshmallow layer and a better base-to-topping ratio.
Nutrition Facts *
| Energy | 452 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 9 | g |
| Carbohydrates | 87 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I fix a runny sweet potato base?
- Bake the base uncovered at 350 F for 10 to 15 minutes to dry it out, then stir and reassess, or mash in a bit more roasted sweet potato or 1 to 2 tablespoons oat flour.
- My marshmallows will not brown, what now?
- Switch to broil and watch closely, rotating the pan as needed, or use a kitchen torch to kiss the tops until golden.
- Can I skip the coconut flavor?
- Yes, use oat cream and vegan butter instead of coconut milk and coconut oil for a clean, buttery profile.
- Can I make this ahead without ruining the topping?
- Prep and chill the base only, then reheat and add marshmallows right before serving so they stay puffy and toasty, not melted and sticky.
- What size pan should I use?
- A 2 to 2.5 quart casserole or a 9x13 works well, with the 9x13 giving a thinner, more marshmallow-forward ratio.
- How long does it keep and how do I reheat?
- Refrigerate leftovers up to 4 days, reheat covered at 325 F until warm, then uncover and briefly broil to refresh the marshmallows.
Serving Suggestions
Crunch lovers can add a scatter of toasted pecans and a pinch of flaky salt over the marshmallows to give a sweet-salty snap that plays beautifully with the maple base.
Brighten the whole dish with a whisper of orange zest in the mash and pair it with tart cranberry sauce or a spiced chai to keep the sweetness in check.
More pairings:
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