by: julioarco88Posted on:

Vegan Sweet Potato Casserole with Marshmallow Topping

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

This Vegan Sweet Potato Casserole with Marshmallow Topping is the ultimate holiday side dish that doubles as dessert! Creamy, spiced sweet potatoes are topped with a layer of golden, gooey vegan marshmallows for the perfect blend of sweet and savory.

Ideal for Thanksgiving, Christmas, or any festive gathering, this casserole will impress vegans and non-vegans alike. It’s indulgent, crowd-pleasing, and surprisingly easy to make.

Why You’ll Love This Recipe

  • Perfect for Holidays: A classic, comforting dish that’s always a hit.
  • Creamy and Dreamy: The sweet potato base is smooth and flavorful, thanks to warm spices and plant-based butter.
  • Vegan-Friendly: Uses simple swaps like dairy-free milk and vegan marshmallows to recreate a traditional favorite.
  • Make-Ahead Option: Perfect for prepping ahead of time to save stress during busy holidays.

Ingredients

For the Sweet Potato Base:

  • 4 large sweet potatoes, peeled and cubed
  • 1/4 cup vegan butter, melted
  • 1/3 cup coconut cream (or any unsweetened plant-based milk)
  • 1/3 cup maple syrup (or brown sugar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Topping:

  • 2 cups vegan marshmallows
  • 1/2 cup chopped pecans (optional, for added crunch)

Ingredient Breakdown

Sweet Potatoes

Naturally sweet and creamy, sweet potatoes are the star of this dish, creating a luscious base.

Vegan Marshmallows

Gooey and golden when baked, these marshmallows add a fun, nostalgic topping.

Spices

Cinnamon, nutmeg, and ginger enhance the sweet potatoes with warm, cozy flavors.

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 375°F (190°C).
  2. Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  3. Drain the sweet potatoes and transfer them to a large mixing bowl.

Step 2: Make the Sweet Potato Base

  1. Mash the sweet potatoes until smooth using a potato masher or hand mixer.
  2. Add the melted vegan butter, coconut cream, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.

Step 3: Assemble the Casserole

  1. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
  2. Sprinkle the top with chopped pecans (if using), then spread the vegan marshmallows evenly over the top.

Step 4: Bake

  1. Bake the casserole for 20-25 minutes, or until the marshmallows are golden and slightly puffed. Keep an eye on it to avoid burning.

Step 5: Serve

  1. Let the casserole cool for 5 minutes before serving. Serve warm as a side dish or dessert.

Picture Gallery

Tips and Variations

  • Make It Nut-Free: Skip the pecans if you’re serving guests with nut allergies.
  • Add a Streusel Layer: Replace marshmallows with a brown sugar-oat crumble for a less sweet option.
  • Make Ahead: Prepare the sweet potato base and store it in the fridge for up to 2 days. Add the topping and bake just before serving.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutritional Information (Per Serving – 1 of 8)

  • Calories: 250
  • Protein: 2g
  • Carbohydrates: 40g
  • Fat: 8g
  • Fiber: 4g
  • Vitamin A: 300% of the daily value
  • Iron: 6% of the daily value

This casserole is indulgent but packed with nutrient-rich sweet potatoes, making it a balance of wholesome and decadent.

Conclusion

This Vegan Sweet Potato Casserole with Marshmallow Topping is the quintessential holiday side dish that will steal the spotlight at your festive table. With its creamy, spiced base and gooey marshmallow topping, it’s sure to become a family favorite year after year.

Have you made this recipe? Share your experience and tips in the comments below! Don’t forget to post your casserole photos on social media and tag us—we’d love to see your delicious creations.

Frequently Asked Questions

1. Can I use regular potatoes instead of sweet potatoes?

While this recipe is designed for sweet potatoes, you can use Yukon Gold potatoes for a savory version with a different flavor profile.

2. What brand of vegan marshmallows should I use?

Brands like Dandies and Trader Joe’s offer vegan marshmallows that work perfectly in this recipe.

3. Can I make this sugar-free?

You can replace maple syrup with a sugar-free alternative, such as monk fruit sweetener or stevia, and skip the marshmallows.

4. How do I reheat leftovers?

Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes.

5. Can I freeze this casserole?

Yes! Freeze the assembled casserole (without marshmallows) for up to 1 month. Thaw overnight, add the marshmallows, and bake as instructed.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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9 thoughts on “Vegan Sweet Potato Casserole with Marshmallow Topping”

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