No Thanksgiving table is complete without a (vegan) sweet potato casserole! This vegan take on the classic dish is finished off with a simple oat crumble and fluffy marshmallows. It’s a total crowd pleaser!
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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
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. Before we go any further, YES roasting the sweet potatoes rather than steaming takes longer, but, it also tastes SO MUCH BETTER! The sweet potatoes are sweeter so we don’t have to use as much sugar, and they get much creamier when you beat everything together. It’s worth the wait, I promise.
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 hot and enjoy!
Can you freeze it?
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.
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!
Yams vs. 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 variety.
Tips & tricks
- 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 sugar can be subbed for virtually any type of sugar. Light brown, coconut, dark brown, cane, or even maple syrup. Different sugars will change the color of the casserole, so keep that in mind. For reference, I used light brown sugar and it kept the color pretty nice and orange. Dark brown or coconut will make the casserole a bit more brown rather than orange.
- 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.
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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!