Sweet Potato Casserole (vegan)
Printed from Inclusive Kitchen — Sweet Potato Casserole
Sweet potato casserole is a beloved dish, especially during the holidays, and this vegan version brings all the comfort without the animal products. The creamy filling is made from roasted sweet potatoes, coconut milk, and a hint of maple syrup, creating a rich and satisfying base. Topped with vegan marshmallows, this casserole not only looks festive but also adds a delightful sweetness that will have everyone reaching for seconds.
Historically, sweet potato casserole has roots in Southern cuisine, where it often appears at Thanksgiving tables. The addition of marshmallows, which became popular in the mid-20th century, adds a nostalgic touch that many associate with family gatherings. This vegan adaptation honors that tradition while ensuring that everyone can enjoy it, regardless of dietary preferences.
To make this dish even more appealing, consider adding a sprinkle of cinnamon or nutmeg to the sweet potato mixture for an extra layer of warmth. The contrast of the creamy filling and the toasted marshmallows creates a delightful texture that is sure to impress. Plus, it’s a great way to sneak in some veggies while satisfying your sweet tooth. Just remember, if you’re serving this at a potluck, be prepared for the inevitable question: “Is this really vegan?” Yes, it is—no sweet potatoes were harmed in the making of this dish!
Ingredients
- 4 medium sweet potatoes
- 1 cup coconut milk
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 2 cups vegan marshmallows
- 0.5 cup pecans
Instructions
- Preheat your oven to 400°F (200°C). This temperature is perfect for roasting sweet potatoes, allowing them to caramelize and develop a rich flavor.
- Wash and pierce the sweet potatoes with a fork. This helps steam escape while they roast, preventing any unfortunate explosions in your oven.
- Place the sweet potatoes on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 45 minutes, or until they are tender and easily pierced with a fork.
- Once the sweet potatoes are cool enough to handle, peel off the skins and place the flesh in a large mixing bowl. This is where the magic begins!
- Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Use a potato masher or fork to mash everything together until smooth and creamy.
- Transfer the sweet potato mixture into a greased 9x13-inch baking dish. Spread it evenly, smoothing the top with a spatula.
- Preheat your oven to 350°F (175°C) for baking the casserole. This lower temperature will ensure the marshmallows toast perfectly without burning.
- Sprinkle the vegan marshmallows evenly over the sweet potato mixture. If you like a bit of crunch, add chopped pecans on top for added texture.
- Bake the casserole in the preheated oven for about 25 minutes, or until the marshmallows are golden brown and the filling is heated through.
- Keep an eye on the marshmallows during the last few minutes to prevent them from burning. You want them toasted, not charred!
- Once done, remove the casserole from the oven and let it cool for about 10 minutes before serving. This will help the flavors meld together.
- Serve warm as a side dish or a sweet dessert. Enjoy the delightful combination of creamy sweet potatoes and fluffy marshmallows!
Nutrition (per serving)
- Calories: 250
- Carbs g: 45
- Protein g: 3
- Fat g: 8
- Sugar g: 15
