Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole with marshmallows is a fantastic recipe for Thanksgiving, fluffy baked sweet potatoes, mixed with spices and topped with pillowy soft mini marshmallows and crunchy pecans.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: vegan sweet potato casserole

Prep Time: 10

Cook Time: 1 30

Servings: servings

Calories: 124kcal

Equipment

1 9x13 casserole dish

Ingredients

2 pounds Baked Sweet Potatoes
1/2 cup cane sugar
1/4 cup non-dairy butter (I used Earth Balance)
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped pecans
1-10 ounce vegan mini marshmallows

Instructions

Make the Baked Sweet Potatoes (see link above). Preheat oven 350 degrees F.
Spray the baking dish or brush with oil and set aside. place peeled sweet potatoes in a large mixing bowl, add sugar, vegan butter, vanilla, cinnamon, nutmeg, ginger, salt, and process using a food processor or mixer until light and fluffy. Stir in 1 cup of mini marshmallows.
Spread sweet potato in a prepared baking dish top with crushed pecans and remaining vegan mini marshmallows.
Bake for 25 minutes or until casserole is cooked and marshmallows are golden brown and not burnt.

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