Easy Sweet Potato Casserole With Marshmallows and Pecans
If you’re anything like us, a holiday table doesn’t feel complete without a rich, comforting Sweet Potato Casserole. This casserole layers creamy, spiced sweet potatoes with a gooey vegan marshmallow topping and finishes it off with a crunchy, buttery pecan streusel. It’s a dairy-free, egg-free twist on a classic, perfect for everyone at the table. The warm spices and natural sweetness of the sweet potatoes bring a cozy feel, while the marshmallows and pecans add the perfect mix of soft and crunchy. Whether you’re hosting a holiday gathering or simply want to bring a little festive comfort to your weeknight meal, this casserole is bound to impress—and, if I may say so, it might even steal the show!
Table of Contents
- About Sweet Potato Casserole
- Why You’ll Love This Vegan Sweet Potato Casserole
- Key Ingredients
- How To Make Vegan Sweet Potato Casserole with Marshmallows and Pecan Streusel
- Have It Your Way!
- Nutritional Facts
- Health Benefits
- Other Recipes You’ll Love
- Vegan Sweet Potato Casserole with Marshmallows and Pecan Streusel
About Sweet Potato Casserole
Sweet potato casserole is a classic American dish commonly served during Thanksgiving and Christmas. With roots in Southern cooking, it traditionally includes ingredients like butter, sugar, and often marshmallows, a touch that was popularized in the early 20th century as part of a marketing effort by a marshmallow manufacturer. Since then, it’s become a holiday staple, appreciated for its blend of sweet and savory flavors.
In many households, sweet potato casserole symbolizes comfort and tradition, representing the flavors of fall and holiday warmth. The pecan streusel is inspired by Southern baking traditions, adding a delightful crunch and nutty depth to the casserole. The addition of vegan marshmallows and plant-based butter allows those on a dairy-free, vegan diet to enjoy this holiday classic while still keeping true to the original spirit of the dish.
Why You’ll Love This Vegan Sweet Potato Casserole
- Classic Holiday Flavors: A perfect balance of sweet, spiced, and nutty for a comforting side dish.
- Vegan & Dairy-Free: All the taste of traditional sweet potato casserole with vegan marshmallows and plant-based ingredients.
- Make-Ahead Friendly: Ideal for prepping ahead to reduce holiday stress.
- Perfectly Textured: A creamy sweet potato layer, gooey marshmallows, and crunchy pecan topping make for an unbeatable combination.
Key Ingredients
- Sweet Potato Starch Noodles: Traditional Korean noodles that are gluten-free and have a unique chewy texture.
- Vegetables: Use a variety of your favorite vegetables like carrots, spinach, bell peppers, shiitake mushrooms, and onions.
- Soy Sauce: Choose low-sodium soy sauce for a healthier option.
- Sesame Oil: Provides a distinctive nutty flavor and aroma.
- Garlic: Fresh garlic is best for a robust flavor.
- Sugar: Can be substituted with maple syrup or agave nectar for a healthier alternative.
- Toasted Sesame Seeds: For garnish and added crunch.
- Scallions: Freshly chopped for garnish and flavor.
How To Make Vegan Sweet Potato Casserole with Marshmallows and Pecan Streusel
- In a large pot, add all the sweet potatoes and add enough water to cover the potatoes.
- Bring the sweet potatoes to a boil, and boil until fork tender.
- Strain the sweet potatoes, and add the sweet potatoes back to the pot over gentle heat to remove excess water.
- To the sweet potatoes, add vegan butter, vegan cream, light brown sugar, cinnamon, and salt. Mash everything to even desired consistency.
- Transfer the sweet potatoes mixture to a casserole dish, and top with vegan marshmallows and pecan streusel.
- Bake at 375 for 25 minutes. Keep an eye on the marshmallows to prevent burning.
- Remove and allow to cool before serving.
Pecan Streusel
- To a bowl, add and combine the dry ingredients.
- Add cold vegan butter, and using a fork incorporate it into a play-dough like consistency.
- Add pecans and fold it into the streusel mixture.
Have It Your Way!
- Sweetness Control: Adjust the brown sugar and maple syrup to taste.
- Add More Spices: Try adding cloves or allspice for a different spice profile.
- Garnish Options: Top with additional pecans, fresh rosemary, or a sprinkle of cinnamon before serving.
- Alternative Milk Options: Feel free to use almond, coconut, or soy milk if oat milk isn’t available.
Nutritional Facts
Nutritional Facts (per serving, approximately 1 cup):
- Calories: 250-300 kcal
- Carbohydrates: 40g
- Protein: 3g
- Fat: 10g
- Fiber: 4g
- Sugars: 18g
- Vitamin A: 377% DV
- Vitamin C: 20% DV
- Calcium: 5% DV
- Iron: 6% DV
Health Benefits
- High in Vitamin A
Sweet potatoes are rich in beta-carotene, which the body converts to vitamin A, supporting immune function, skin health, and vision. - Boosts Immunity
The combination of vitamin C from sweet potatoes and antioxidant-rich pecans strengthens immunity and fights oxidative stress. - Heart Health
Pecans and oat milk contain heart-healthy fats and fiber, which help reduce LDL (bad cholesterol) and promote cardiovascular health. - Rich in Fiber
Sweet potatoes provide fiber for digestive health, helping regulate blood sugar levels and keeping you fuller for longer. - Anti-inflammatory
Cinnamon, ginger, and nutmeg have natural anti-inflammatory properties, promoting joint and muscle health. - Lower Sugar Alternative
Using maple syrup as a natural sweetener instead of refined sugar allows for slower digestion and a more stable energy release. - Supports Bone Health
The vegan butter and oat milk add small amounts of calcium, while pecans provide essential minerals like magnesium, which is beneficial for bones.
Other Recipes You’ll Love
- Homemade Cranberry Sauce
- Creamy Mashed Potatoes: A Comfort Food Classic
- French Onion Green Beans Casserole
- Vegan Mac And Cheese
- Easy Stuffing
Vegan Sweet Potato Casserole with Marshmallows and Pecan Streusel
Sweet Potato Casserole With Marshmallows and Pecan Streusel
Ingredients
- 5 lbs Sweet Potatoes peeled and chopped
- 4 oz Vegan Butter
- ¼ cup Vegan Cream
- ¼ cup Light Brown Sugar
- 1 tsp Cinnamon
- ½ tsp Salt
Pecan Struesel:
- 1 cup All Purpose Flour
- 4 oz Vegan Butter cold
- ½ tbsp Cinnamon
- ½ cup Light Brown Sugar
- 1 Cup Pecans roughly chopped
- ¼ tsp Salt
Toppings:
- Vegan Marshmallows
Instructions
- In a large pot, add all the sweet potatoes and add enough water to cover the potatoes.
- Bring the sweet potatoes to a boil, and boil until fork tender.
- Strain the sweet potatoes, and add the sweet potatoes back to the pot over gentle heat to remove excess water.
- To the sweet potatoes, add vegan butter, vegan cream, light brown sugar, cinnamon, and salt. Mash everything to even desired consistency.
- Transfer the sweet potatoes mixture to a casserole dish, and top with vegan marshmallows and pecan struesel.
- Bake at 375 for 25 minutes. Keep an eye on the marshmallows to prevent burning.
- Remove and allow to cool before serving.
Pecan Struesel:
- To a bowl, add and combine the dry ingredients.
- Add cold vegan butter, and using a fork incorporate it into a play-dough like consistency.
- Add pecans and fold it into the streusel mixture.
Notes
Recipe Notes
- Adjust the Sauce: Add more water or vegetable broth if you prefer a thinner sauce, or let it cook longer for a thicker consistency.
- Substitute the Protein: Swap tofu for tempeh or seitan if you like a different texture.
- Customize the Veggies: Use whatever vegetables you have on hand, like bell peppers or napa cabbage, for more variety.
- Make It Spicy: Add a teaspoon of gochujang (Korean chili paste) or chili flakes for a spicy kick.
- Storage Tip: Store leftover jjajangmyeon sauce separately from the noodles to prevent sogginess. Reheat on the stove and enjoy the next day!
Video
Nutrition
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I’m not vegan, but this sweet potato casserole is definitely going on my Thanksgiving table this year!
That is so wonderful to hear Kenya. Please let us know how it goes.