Sweet potato casserole with marshmallows
This sweet potato casserole with marshmallows is the perfect side dish for holidays and family dinners alike. Tender sweet potatoes are whipped with creamy coconut milk, butter, maple syrup, and warm spices until light and fluffy, then topped with marshmallows and baked until golden and bubbly.
It’s a timeless classic that’s simple to make and always a hit at the table. Serve it alongside your favorite dishes, and watch it disappear.
Ingredients
- 3 medium sweet potatoes (about 3 cups mashed)
- 1 Water, for boiling
- 1 cup full-fat canned coconut milk
- 0.33 cup vegan butter
- 1 tablespoon maple syrup
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 2 cups vegan marshmallows
Preparation
- Boil the sweet potatoes: Peel the sweet potatoes and cut them into 1-inch chunks so they cook evenly. Place them in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a low simmer and cook for about 20 minutes, until a fork easily pierces the potatoes.
- Drain and preheat: Drain the sweet potatoes and let them sit for 10 minutes so any excess water can drain off. Meanwhile, preheat the oven to 375°F and grease a 9 × 13-inch baking dish.
- Blend the filling: Add the sweet potatoes, coconut milk, vegan butter, maple syrup, cinnamon, and cloves to a food processor. Pulse for about 1 minute, until smooth and fluffy. You can also mash everything by hand.
- Bake: Spread the sweet potato mixture evenly in the baking dish and bake for 15 minutes.
- Add the marshmallows: Carefully remove the dish from the oven and top with the marshmallows, leaving about ½ inch between them, since they’ll expand as they bake.
- Finish baking: Return the dish to the oven and bake for another 15 minutes, until the marshmallows are golden brown and bubbly. Serve hot.
Tips
Let the sweet potatoes drain well: Letting them sit for 10 minutes after draining removes excess water, so the casserole isn’t runny.
Use a food processor for the fluffiest texture: It whips the sweet potatoes into a light, airy filling. Mashing by hand works too, but the casserole will be a little denser.
Leave space between the marshmallows: They puff up as they bake, so spacing them about ½ inch apart helps them brown evenly without melting into one layer.
Watch the marshmallows closely: They can go from golden to burnt quickly, especially in the last few minutes.
Make ahead: Prepare the sweet potato filling up to 2 days ahead and refrigerate it in the baking dish. When ready, bake it for a few extra minutes since it’ll be cold, then add the marshmallows and finish baking.
Storage: Refrigerate leftovers in a covered container for 3 to 4 days. The mashed sweet potatoes can also be frozen on their own in a freezer bag for up to 3 months.
Reheating: Reheat covered in a 350°F oven until warmed through. The marshmallows will soften, so add a few fresh ones and bake uncovered for the last few minutes if you’d like them golden again.
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