This is one of my favorite Thanksgiving dishes ever. Sweet potato casserole is simple, practically already vegan and tastes like a cinnamon sugar cloud. It’s the perfect recipe for Thanksgiving, Friendsgiving or even just satisfying a sweet tooth on a random Tuesday night.
- 5 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup vegan butter
- 1 teaspoon nutmeg
- 5 tablespoons soy milk (or nondairy milk of your choice)
- 1 bag (10.5 ounces) vegan mini-marshmallows
- Preheat oven to 365 degrees and set your largest pot with water to boil.
- Shave and cube the sweet potatoes, adding them to the pot all at once.
- Cook the sweet potatoes til easily pierced with a fork, about 20 minutes.
- Drain water and place the pot back on the stove on low heat.
- Add butter, sugar, cinnamon, vanilla extract, nutmeg and soy milk.
- Mash the mixture as you would normal mashed potatoes, adding up to 6 tablespoons of milk to smooth the mixture.
- Spoon the contents into the dish you intend to bake in. Smooth the mixture, making sure the middle isn't higher than the sides.
- Top the sweet potatoes with mini-marshmallows. They don't have to be heavily layered, so adjust the amount to your liking.
- Bake til the marshmallows are lightly browned, about 15-20 minutes, taking care to not let the edges blacken.
- Serve with a dash of cinnamon!
Isn’t this recipe unbelievably simple? I’ve seen versions of the sweet potato casserole recipe calling for eggs and double the amount of butter, but this dish really doesn’t require that much excess to create a creamy and sweet consistency. By using soy milk and vegan butter, you’ve got a vegan friendly, healthier and well balanced dish.
This is also a great recipe to customize with spices – change the amount of vanilla extract, nutmeg or cinnamon to reflect your own taste. Sweet potato casserole is just one of those foods that makes you stop a second and reflect on how truly wonderful food can be.