No Thanksgiving table is complete without a (vegan) sweet potato casserole! This vegan take on the classic dish is dairy and gluten free, and finished off with a simple oat crumble and fluffy mini marshmallows. It’s a total crowd pleaser!
I don’t know about you but I am SO ready for Thanksgiving. When I was little, my mom used to make me pasta (no surprise lol) on Thanksgiving because that’s basically all I would eat.
These days, I love it all. The turkey, stuffing, gravy, mashed potatoes, my kale apple salad, and of course this vegan sweet potato casserole.
You all know my love for sweet potatoes is strong, and this recipe has been a favorite of mine for years.
It starts with a base of fluffy whipped sweet potatoes that are perfectly sweetened, and finished off with an oat crumble similar to my apple pie bars and of course, marshmallows.
How to make this recipe
Peel the sweet potatoes and chop into cubes. They don’t need to be perfect because they’re getting mashed anyway, but the smaller you chop them, the faster they’ll steam! Add to a large pot with about 1 inch of water and place in a steamer basket.
Let steam over low/medium heat for about 20 minutes or until easily pierced with a fork. If you don’t have a steamer basket, you can just let them boil in 1 inch of water with the lid on.
Meanwhile, combine the oats, coconut sugar, flour, pecans, and oil in a bowl and mix together. Set aside, this will be the crumble topping.
Once the potatoes are done, transfer them to a large bowl and lightly mash with a potato masher. You can bypass this step if you’re planning to use a food processor, but if you’re using an electric mixer, I recommend mashing them slightly first.
Add in all remaining ingredients for the casserole and beat with an electric mixer until smooth and fluffy. Alternatively, you can add the mixture to a food processor and process until smooth. The food processor way will make it ultra creamy, but both ways are delicious.
Transfer to a 9×9 baking dish and spread evenly. Sprinkle on top the oat crumble and then top with the marshmallows. Make sure everything is evenly spread so it cooks evenly. Avoid adding too many marshmallows to the edges because they tend to puff up and spill over.
Bake for 25-30 minutes or until the tops of the marshmallows are golden brown.
- Can you freeze vegan sweet potato casserole? Yes! Unfortunately not all of it and not once it’s cooked. If you want to freeze this recipe to make your Thanksgiving prep a bit easier, follow the directions up until step 8, where you put the sweet potato mixture in the baking dish. Wrap the dish in foil or plastic wrap and freeze. When you’re ready to eat, let it thaw in the fridge overnight and then top with the crumble and marshmallows and bake as usual.
- Is it a dessert or side dish? Sweet potato casserole seems like it would be a dessert given the sugar and marshmallows, but it’s Thanksgiving and anything goes! I always serve this as a side dish along with all the other good stuff like mashed potatoes and stuffing and save the pumpkin and apple pie for dessert!
- Are yams the same as sweet potatoes? Yams and sweet potatoes are technically two different foods. However, their names are often used interchangeably these days, especially in grocery stores. True yams have a bit more of a starchy than sweet flesh, but if you see something that looks like a sweet potato but is labeled a yam in the grocery store, it probably is a sweet potato. For this recipe, you want the orange skin and orange flesh ones.
A few final thoughts…
- Once prepared, this recipe will store in the fridge for about 5 days. I like to keep it right in the original baking dish and pop it in the oven around 200 degrees to warm it up so the marshmallows stay crispy on top. If you do keep it in the baking dish, just be sure it is completely covered with foil or plastic wrap to prevent it from drying out.
- The coconut sugar can be subbed for virtually any type of sugar. Light brown, dark brown, cane, or even maple syrup. Different sugars will change the color of the casserole, so keep that in mind.
- The pecans can be subbed for walnuts or left out entirely if you have an allergy or just don’t like them!
- I highly suggest using mini marshmallows for this recipe. Large ones don’t soften properly and have a tendency to burn on the top, so mini are best. You can break apart the large ones if you can’t find any mini.
For more recipes, try these!
- Sweet Potato Smoothie
- Sweet Potato Pancakes with Maple Cinnamon Apples
- Sweet Potato Breakfast Bowls
- Sweet Potato Black Bean Burrito Bowls
The Best Sweet Potato Casserole
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the sweet potatoes and pat dry. Add to a baking sheet lined with foil and bake for about an hour or until easily pierced with a fork.
- Remove from the oven and let cool until easy to handle.
- Combine the oats, coconut sugar, flour, pecans, and oil in a bowl and mix together. Set aside.
- Once the potatoes are done, peel the skin off and transfer to a large bowl and roughly mash with a potato masher.
- Lower the oven temperature to 350.
- Transfer to a 9×9 baking dish and spread evenly.
- Sprinkle on top the oat crumble. Bake for 10 minutes, then remove from the oven and top with marshmallows.
- Bake for an additional 20-25 minutes or until the tops of the marshmallows are golden brown. Serve warm and enjoy!
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