Can I make this casserole ahead of time?

Yes! You can prepare the sweet potato filling and the topping a day ahead. Keep the filling in the fridge and the topping separate. Assemble and bake right before serving.

Can I skip the marshmallows or use a substitute?

Absolutely! For a lower-sugar option, you can omit them or use vegan coconut marshmallows. You can also sprinkle extra chopped pecans or a crumble topping instead.

Can I make this gluten-free?

Yes! Use a gluten-free all-purpose flour in the crumble topping, and ensure any other packaged ingredients are certified gluten-free.

Can I use another nondairy milk instead of coconut milk?

You can, but full-fat coconut milk gives the best creaminess and subtle flavor. Plant-based milks like oat or soy can work, but may yield a slightly thinner texture.

How do I keep the topping crunchy?

Bake uncovered, and add marshmallows at the end if you want them golden. Avoid covering the casserole while baking, which can trap moisture and make the topping soggy.

Vegan Sweet Potato Casserole

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The most tasty, loaded sweet potato casserole of all time! Brown sugar, pecans, cranberries and toasted marshmallows!

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes
Yield: 8 Servings 1x
Category: Casseroles
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Casserole

3 sweet potatoes, peeled and cut into 1-inch chunks

3/4 cup full fat coconut milk (from the can)

2 tablespoons vegan butter

1 tablespoon bourbon

1/3 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup dried cranberries

3 cups mini vegan marshmallows

For the Topping

1/2 cup pecans, chopped

2 tablespoons all purpose flour

1/4 cup brown sugar

2 teaspoons ground cinnamon

2 tablespoons vegan butter, melted

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Instructions

Prep: Grab a 2-quart casserole dish and preheat oven for 400 degrees F (205 C).
Boil: Add sweet potatoes to a pot and cover them with cold water. Place the pot on the stove and heat over medium-high. Boil potatoes until fork tender. Drain and return to pot.
Mash: Add coconut milk, vegan butter, bourbon, brown sugar, vanilla, salt and spices to the pot and mash everything together until smooth. Stir in the dried cranberries. Scoop mixture into your casserole dish and smooth the top.
Mix: Add pecans, flour, brown sugar and cinnamon to a small bowl and pour the vegan butter over the top. Stir until everything is well-combined. Sprinkle mixture evenly over the top of the potatoes.
Bake: Place casserole on center rack of preheated oven and bake for 15 minutes. Remove from oven and sprinkle the mini marshmallows evenly over the top, pressing down slightly. Return casserole to oven and bake for another 10-15 minutes. Watch the marshmallows carefully to make sure they don’t get too brown. Remove from oven and allow to cool for 10 minutes before serving.