Sweet Potato Casserole With Marshmallows
When thinking of the traditional dishes on my Thanksgiving table growing up, Sweet Potato Casserole with Marshmallows, was nowhere in sight. Pumpkin Pie was always the dessert star. I discovered sweet potato casserole, later on in life and I’ll be honest. I wasn’t a big fan at first because I found the dish to be overly sweet and for someone who doesn’t have much of a sweet tooth. That was a bit of a turn off, but I kept giving it a chance every time it was around. I finally had some that was not too sweet and I really enjoyed that!
That’s when I realized that I could make this dish to my own liking and enjoy it. This recipe you see here is a recipe I created a while back and I feel has a perfect balance of sweet. The sweet potato based is not too sweet, that way the streusel and marshmallow layer don’t over power the entire dish.
How is This Vegan?
For starters, what makes traditional sweet potato casserole not vegan is the egg, butter, milk, and marshmallows if used. Luckily those are easy ingredients to work around when making a vegan sweet potato casserole version of something. Regular marshmallows contain gelatin, which isn’t vegan but there are alternatives. My favorite vegan marshmallow is from a brand called Dandies. They have regular size marshmallows and they also have mini marshmallows. Which is what we are using in this recipe.As far as the butter goes, that has been swapped for vegan butter, and same goes for the milk. Almond milk is used in this recipe, instead of the traditional milk or cream. The egg has been omitted completely and the texture still turned out great, so there was no need for replacers there.
Can I Skip The Marshmallow Topping?
You can definitely skip the marshmallow topping if you prefer. The recipe comes with a delicious pecan streusel topping, that goes on before the marshmallows, so you can leave it at that step and bake as instructed.
Not everyone is into the sweet potato casserole with marshmallows, and this recipe makes it easy to go without it.
To Bake or to Boil?
I know traditionally sweet potatoes for sweet potato casserole are boiled, but I have come to realize that a baked sweet potatoes are much more tasty in the dish. The sugars in the sweet potato become a bit caramelized. Therefore, giving the sweet potato casserole a deeper richer flavor.
Can I Make it Ahead of Time?
You can assemble the sweet potato casserole as you would if you were going to bake the dish and simply, cover and refrigerate before baking. You can make this up to 2 days ahead of baking. When you are ready to bake the casserole, just remove from refrigerator, set into a preheated oven at 350 and bake for 25-30 minutes.
Vegan Sweet Potato Casserole
For Sweet Potatoes
- 3 Lbs sweet potatoes
- 1/2 cup light brown sugar
- 1/2 cup butter melted
- 1 tsp pure vanilla extract
- 1/2 cup milk
- 1/2 tsp sea salt
For Streusel Topping
- 1/2 cup light brown sugar
- 1/2 cup all purpose flour
- 2 tbsp butter melted
- 1 cup pecans chopped
- 2 cups mini marshmallows
- Preheat oven to 425F. and grease a 9x13 baking dish with butter or oil spray, and set aside.
- Cut ends off sweet potatoes, pierce with a fork. Place onto a baking sheet and bake at 425F. for 40-50 minutes or until fork tender. Remove sweet potatoes from oven and allow to cool to the touch.
- Bring oven temperature down to 350F.
- Peel and mash sweet potatoes in a large mixing bowl. Add light brown sugar, melted butter, milk, vanilla extract, and salt to the mashed sweet potatoes and mix well, until incorporated. Spread sweet potato mixture evenly into the greased baking dish.
- Prepare streusel topping, by adding all streusel ingredients into a medium mixing bowl and combining everything until crumbly.
- Sprinkle Streusel topping evenly over sweet potatoes and if using marshmallows sprinkle over top of streusel topping and bake for 30 minutes, or until marshmallow topping is golden brown to your liking.
- Serve warm for best taste and ENJOY!