Sweet Potato Casserole with vegan marshmallows

If you’re looking for a side dish that’s both comforting and impressive, this Sweet Potato Casserole with vegan marshmallows is a perfect choice! This recipe has been a family favorite of mine for years, and it never fails to bring smiles at Thanksgiving and holiday gatherings. The creamy sweet potatoes paired with the crunchy pecan topping and gooey vegan marshmallows create a delightful combination that everyone will love. Trust me, once you try this casserole, it’ll become a staple at your family dinners!

Not only is this dish delicious, but it’s also incredibly easy to whip up, making it ideal for busy weeknights or special occasions. You can even prepare it ahead of time, so all you have to do is pop it in the oven when you’re ready. Let’s dive into why you’ll adore this recipe!

Why You’ll Love This Recipe

• Family-Friendly Appeal: Kids and adults alike will be fighting over seconds with this sweet and savory dish!
• Easy Preparation: With just a few simple steps, you’ll have a mouthwatering casserole ready in no time.
• Make-Ahead Convenience: Prepare it in advance and just bake before serving—perfect for busy holidays!
• Delicious Flavor: The combination of sweet potatoes, cinnamon, and vegan marshmallows creates an irresistible taste.
• Wholesome Ingredients: Made with simple ingredients that you can feel good about serving to your loved ones.

Ingredients You’ll Need

This Sweet Potato Casserole with vegan marshmallows is made using simple and wholesome ingredients that are easy to find. Here’s what you’ll need:

For the Sweet Potato Filling

• 4 large sweet potatoes (peeled and chopped into large chunks, around 9 cups worth)
• ½ cup unsalted butter (melted)
• 1 cup brown sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

For the Pecan Topping

• 4 tablespoons unsalted butter (melted)
• ⅓ cup brown sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• 1 ¼ cups finely chopped pecan pieces

For the Marshmallow Topping

• 10 oz mini vegan marshmallows

Variations

This recipe is quite flexible! Feel free to play around with different ingredients or toppings to make it your own. Here are some fun ideas:

• Add some spice: Try adding a pinch of cayenne pepper or ginger for an extra kick!
• Mix in fruit: Incorporate dried cranberries or apples for added sweetness and texture.
• Nut substitutions: Swap pecans for walnuts or almonds if you prefer a different crunch.
• Make it gluten-free: Use gluten-free flour in the topping to accommodate dietary needs.

How to Make Sweet Potato Casserole with vegan marshmallows

Step 1: Prepare the Sweet Potatoes

Start by peeling and cutting the sweet potatoes into large chunks. Place them in a large saucepan and cover them with water. Bring everything to a boil. This step is crucial because boiling ensures the sweet potatoes become tender enough to mash easily.

Step 2: Mash the Sweet Potatoes

Once the sweet potatoes are fork-tender—this means they should fall apart easily—drain them and return them to the saucepan. Using a potato masher, mash them until smooth. Then mix in melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg until everything is well combined. This mixture forms the delicious base of your casserole.

Step 3: Make the Pecan Topping

In a separate bowl, combine melted butter, brown sugar, all-purpose flour, salt, and pecan pieces. Stir until well mixed. This topping adds a lovely crunch that contrasts beautifully with the creamy sweet potato filling.

Step 4: Assemble the Casserole

Grease a 9 by 13 baking dish with cooking spray to prevent sticking. Spread the sweet potato filling evenly across the bottom of the dish. Then sprinkle the pecan topping over it generously.

Step 5: Add Vegan Marshmallows

Finally, layer on those mini vegan marshmallows evenly across the top of your casserole. They will melt perfectly during baking to create that sought-after gooeyness!

Step 6: Bake Your Casserole

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 25-35 minutes. Keep an eye on your casserole as it bakes; you want those vegan marshmallows golden brown without burning! Once bubbly and beautifully browned, take it out of the oven and get ready for praises from family and friends.

This Sweet Potato Casserole with vegan marshmallows will surely be a hit at every gathering! Enjoy making it as much as I do!

Pro Tips for Making Sweet Potato Casserole with vegan marshmallows

Creating the perfect sweet potato casserole is all about those little details, so here are some pro tips to ensure your dish shines!

• Choose ripe sweet potatoes: Opt for firm, blemish-free sweet potatoes as they will yield the best flavor and texture in your casserole.
• Mash thoroughly: For a creamier filling, make sure to mash the sweet potatoes well until there are no lumps. This ensures a smooth consistency that blends beautifully with the other ingredients.
• Watch your baking time: Keep an eye on your casserole during the last few minutes of baking. The marshmallows can go from perfectly toasted to burnt quickly, so stay close!
• Customize your sweetness: Feel free to adjust the brown sugar to your taste. If you prefer a less sweet dish, start with half the amount and add more if desired after tasting.
• Prepare ahead of time: You can prepare the sweet potato filling a day in advance and store it in the refrigerator. Just assemble and bake when you’re ready!

How to Serve Sweet Potato Casserole with vegan marshmallows

Presenting your sweet potato casserole beautifully can make all the difference at your holiday table. Here are some ideas to elevate this delightful dish.

Garnishes

• Chopped fresh herbs: A sprinkle of chopped parsley or mint adds a pop of color and freshness that contrasts nicely with the richness of the casserole.
• Drizzle of maple syrup: A light drizzle of pure maple syrup just before serving enhances the sweetness and adds an extra layer of flavor.

Side Dishes

• Green Bean Almondine: Crisp-tender green beans sautéed with almonds provide a crunchy contrast that complements the creamy casserole.
• Roasted Brussels Sprouts: The caramelized edges and nutty flavor of roasted Brussels sprouts balance out the sweetness of the casserole while adding a healthy touch.
• Cranberry Sauce: A tart cranberry sauce brings brightness to your plate, enhancing each bite with its tangy flavor that pairs perfectly with sweet potatoes.
• Stuffed Acorn Squash: Sweet acorn squash stuffed with quinoa, cranberries, and nuts creates a beautiful centerpiece alongside your casserole, offering a hearty vegetarian option.

With these tips and serving suggestions, your Sweet Potato Casserole with vegan marshmallows will be not only delicious but also a stunning addition to any holiday feast! Enjoy sharing this comforting dish with loved ones!

Make Ahead and Storage

This Sweet Potato Casserole with vegan marshmallows is perfect for meal prep, making it a great addition to your holiday dinners or any comforting weeknight meal. You can easily prepare it ahead of time and store it for later, so you can enjoy the deliciousness without the last-minute rush!

Storing Leftovers

• Allow the casserole to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3-5 days.

Freezing

• Let the casserole cool completely after baking.
• Cover tightly with plastic wrap, then aluminum foil to prevent freezer burn.
• Freeze for up to 2-3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• For a quicker option, microwave individual portions until warm.

FAQs

Here are some common questions you might have about this recipe.

Can I make Sweet Potato Casserole with vegan marshmallows ahead of time?

Absolutely! You can prepare the casserole up to a day in advance. Just cover it and refrigerate until you’re ready to bake.

What can I use instead of pecans in my Sweet Potato Casserole with vegan marshmallows?

If you’re looking for alternatives, walnuts or almonds work wonderfully! You can also omit the nuts entirely if you prefer a nut-free version.

How do I know when my Sweet Potato Casserole is done baking?

Your casserole should be bubbly and the vegan marshmallows should be golden brown on top. Keep an eye on it towards the end of baking to avoid burning.

Can I use canned sweet potatoes instead of fresh ones?

While fresh sweet potatoes provide the best flavor and texture, canned sweet potatoes can be used in a pinch. Just drain and mash them before mixing with other ingredients.

Is this recipe gluten-free?

Yes! If you use gluten-free all-purpose flour in the pecan topping, this Sweet Potato Casserole will be gluten-free as well!

Final Thoughts

I hope this Sweet Potato Casserole with vegan marshmallows becomes a cherished recipe in your home, just as it is in mine! It’s a delightful blend of flavors that brings warmth and joy to any gathering. Enjoy making it, and remember that every bite is made better by sharing it with loved ones. Happy cooking!