Vegan Sweet Potato Casserole With Marshmallows

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

Introduction

This vegan sweet potato casserole is creamy, cozy, and naturally sweet, with just the right hit of warm spices.

Maple syrup, coconut milk, and coconut oil make the filling rich and dairy-free, without feeling heavy.

A generous layer of soft, toasted vegan marshmallows on top turns it into a holiday-worthy side that tastes like dessert.

How to Make Vegan Sweet Potato Casserole With Marshmallows

Prep mode (keeps screen active)

Prep the oven and pan

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with coconut oil or another neutral oil.
Cook the sweet potatoes

Add the peeled, cubed sweet potatoes to a large pot, cover with cold water, and add a big pinch of salt.
Bring to a boil, then simmer until the cubes are very tender and easily pierced with a fork, about 15 to 20 minutes.
Drain the sweet potatoes very well, then let them sit in the colander for a few minutes to steam off excess moisture.

Advertisement
Mash the sweet potato base

Transfer the drained sweet potatoes to a large mixing bowl and mash them until mostly smooth with a masher or fork.
Add the maple syrup, coconut oil, coconut milk, cinnamon, nutmeg, salt, and vanilla extract to the bowl.
Stir until the mixture is creamy and well combined, then taste and adjust the salt or maple syrup if needed.
Assemble the casserole

Spoon the sweet potato mixture into the prepared baking dish and spread it into an even layer with a spatula.
Gently tap the dish on the counter a few times to settle the mash and remove large air pockets.
Add the marshmallow topping

Scatter the vegan marshmallows evenly over the sweet potato layer, covering as much of the surface as possible.
Keep the marshmallows in a single layer so they melt and toast evenly in the oven.

Advertisement
Bake and toast the topping

Bake the casserole for 20 to 25 minutes, until the sweet potatoes are hot and the marshmallows are puffed and golden.
If you want deeper browning, broil on the top rack for 1 to 2 minutes, watching very closely to prevent burning.
Let the casserole rest for at least 10 minutes before serving so the layers set slightly and scoop more cleanly.

Substitutions

Coconut oil → vegan butter: Use melted vegan butter instead of coconut oil for a slightly richer, more traditional buttery flavor and a softer, creamier texture overall.
Maple syrup → brown sugar and water: Swap the maple syrup for 1/4 cup packed light brown sugar plus 1 tablespoon warm water, which gives deep caramel notes and similar sweetness.
Coconut milk → oat milk and coconut oil: Use 1/3 cup oat milk plus 1 tablespoon melted coconut oil to keep the base creamy and vegan with a milder coconut taste.

Tips

Roast for extra flavor: For deeper, caramelized flavor, roast the sweet potato cubes on a lined sheet pan at 400°F until very tender before mashing them.
Dry the sweet potatoes well: Let the drained sweet potatoes steam in the colander so excess moisture escapes, which keeps the casserole thick and not watery.
Use room temperature add-ins: Bring the maple syrup and coconut milk to room temperature so they blend smoothly and do not cool the sweet potatoes too fast.
Watch the broiler closely: If you broil the topping, leave the oven door slightly open and stay nearby since marshmallows can go from golden to burnt very fast.
Make ahead without the topping: You can assemble the sweet potato layer a day ahead, chill it covered, then reheat and add marshmallows just before the final bake.
Choose the right marshmallows: Use mini vegan marshmallows for the most even coverage and browning, or cut large ones in half if that is what you have.

Energy	195	kcal
Protein	2	g
Total Fat	6	g
Carbohydrates	34	g
Dietary Fiber	3	g

FAQ

My casserole turned out runny; what went wrong and how can I fix it?: Too much water in the sweet potatoes is usually the cause, so next time drain well, let them steam dry, and use less coconut milk if needed; for a runny batch, bake longer uncovered until the edges look thicker.
Can I make this vegan sweet potato casserole without marshmallows?: Yes, you can top it with a mix of chopped pecans, oats, brown sugar, and coconut oil for a crunchy streusel, then bake until the topping is browned and crisp.
Can I use canned sweet potatoes or yams instead of fresh?: You can, but drain them very well and reduce the maple syrup because canned versions are usually packed in syrup and taste sweeter already.
How do I reheat leftovers without burning the marshmallows?: Cover the dish loosely with foil and warm at 325°F until hot in the center, then remove the foil for the last few minutes to re-fluff the topping.
Can I freeze this casserole?: Freeze only the sweet potato base in a freezer-safe dish, then thaw, top with fresh marshmallows, and bake as directed when you are ready.