Sweet Potato Casserole

This sweet potato casserole is the kind of cozy, crowd-pleasing side dish that deserves a spot on your holiday table! It has a creamy, cinnamon-spiced sweet potato filling topped with crunchy pecan crumble and gooey, toasted vegan marshmallows. Best of all, it’s made with simple ingredients, easy to prepare, and perfect for making ahead. Whether you’re planning Thanksgiving dinner or just craving a little comfort food, this casserole is sure to be a hit!

If you’re a huge fan of sweet potatoes, don’t miss out on these dairy-free sweet potato pie, one-pot sweet potato soup, and satisfying sweet potato toast recipes!

Why You’ll Love this Sweet Potato Recipe

For anyone new to this mouthwatering recipe, here’s why we love it:

• Sweet and Savory in Every Bite. You get the best of both worlds!
• Two Toppings Are Better Than One. Why choose between pecan crumble and toasted marshmallows when you can have both?
• A Holiday Favorite Everyone Can Enjoy. This casserole brings all the nostalgic holiday flavors to the table without any dairy or other animal products.
• Make It Ahead and Relax. Make the sweet potato filling and pecan crumble ahead of time, then assemble and bake when you’re ready.
• Dessert Vibes Without Being Dessert. With its sweet, cinnamon-spiced filling, crunchy pecans, and toasted marshmallows, this casserole almost tastes like a dessert.

Key Ingredients and Substitutions

You only need simple pantry staples (and bit of dairy-free butter) for this delectable recipe:

• Sweet Potatoes – Give the casserole its naturally sweet flavor, creamy texture, and beautiful orange color. Choose medium-sized sweet potatoes that are similar in size so they bake evenly. For the best texture, bake them until very tender before mashing. Garnet or jewel sweet potatoes are great choices.
• Vegan Butter – Adds richness, moisture, and that classic buttery flavor. It also helps bring the pecan crumble together. Use a stick-style vegan butter for the best results. You can substitute melted coconut oil, but keep in mind that it may add a slight coconut flavor.
• Brown Sugar – Adds sweetness and a delicious molasses flavor that pairs beautifully with sweet potatoes and warm spices. Light or dark brown sugar will both work. Dark brown sugar has a deeper, richer flavor, while coconut sugar makes a nice less-refined alternative.
• Plant Milk – Loosens the mashed sweet potatoes and gives the filling a smooth, creamy consistency. Unsweetened soy milk, oat milk, and almond milk all work well. Choose an unflavored, unsweetened variety so you don’t accidentally change the sweetness or flavor of the casserole.
• Cinnamon and Vanilla – Adds cozy, warming spice, and sweetness. Ground cinnamon is easiest to use, but pumpkin pie spice or apple pie spice can add a fun twist. Use pure vanilla extract rather than imitation vanilla for the best flavor.
• Vegan Marshmallows – Add that classic sweet potato casserole topping! They become soft, gooey, and lightly toasted in the oven. Vegan marshmallows are free of gelatin, so feel free use as many (or as little) as you like. You could also add a little extra to the pecan crumble.
• Pecans – Lend a delicious buttery crunch that balances the soft, creamy sweet potato filling and gooey marshmallows. Chop the pecans into small pieces so they’re easy to sprinkle over the casserole. Walnuts are a great substitute, or you can use pumpkin seeds for a nut-free option.
• All-Purpose Flour – Helps bind the pecan crumble together, giving the topping a delicious, crisp, streusel-like texture. For a gluten-free version, swap in a cup-for-cup gluten-free all-purpose flour blend. You can also use oat flour, although the crumble may have a slightly different texture.

How to Make This Cozy Casserole

Just follow these few easy steps before baking. Cool and enjoy!

Step 1: Bake the Sweet Potatoes – Preheat the oven to 400°F. Wash the sweet potatoes, pierce each one several times with a fork, and place on a baking sheet. Bake for 45–60 minutes, or until fork-tender.

Step 2: Make the Pecan Crumble – While the sweet potatoes bake, combine the flour, brown sugar, chopped pecans, cinnamon, and salt in a bowl. Stir in the melted vegan butter until crumbly. Set aside.

Then, Step 3: Mash the Sweet Potatoes – Let the baked sweet potatoes cool slightly, then peel off the skins and transfer the flesh to a greased 9×13-inch baking dish. Reduce the oven temperature to 350°F. Add the melted vegan butter, brown sugar, plant-based milk, vanilla, cinnamon, nutmeg, and salt. Mash until smooth and creamy, then spread evenly in the dish.

Step 4: Add the Toppings – Sprinkle the pecan crumble evenly over the sweet potato mixture. Arrange the large vegan marshmallows on top.

Step 5: Bake and Serve – Bake uncovered for 25–30 minutes, until the topping is golden, the marshmallows are toasted, and the filling is heated through. Let cool for 5–10 minutes before serving.

Pro Tips and Serving Suggestions

• Bake, Don’t Boil! Baking the sweet potatoes whole brings out their natural sweetness and creates a richer flavor than boiling.
• Mash for a Creamier Filling – For an extra smooth filling, mash the sweet potatoes thoroughly before adding the remaining ingredients.
• Adjust the Sweetness to Taste – Adjust the brown sugar depending on how sweet your sweet potatoes are.
• Keep an Eye on Those Marshmallows – Keep an eye on the marshmallows while baking. If they begin browning too quickly, loosely cover the casserole with aluminum foil.
• Make It Ahead to Save Time! To prepare ahead of time, bake and mash the sweet potatoes and prepare the crumble separately. Refrigerate, then assemble with the marshmallows just before baking.

FAQs