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Vegan Sweet Potato Casserole

Vegan sweet potato casserole sitting on top of a white linen surrounded by a glass of milk, a stack of white plates, a rustic spoon and a cup of pecans.
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The most tasty, loaded sweet potato casserole of all time! Brown sugar, pecans, cranberries and toasted marshmallows!

Ingredients

Scale

For the Casserole

3 large yams

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

2 tbsp vegan butter

1 tbsp bourbon

1/3 c brown sugar

1 tsp vanilla extract

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground allspice

1 c dried cranberries

3 c mini vegan marshmallows

For the Topping

1/2 c pecans

2 tbsp all purpose flour

1/4 c brown sugar

2 tsp ground cinnamon

2 tbsp vegan butter

*additional 1/2 c chopped pecans to top (optional)

Instructions

  1. Prep Potatoes: Peel your sweet potatoes and cut them into 1-2 inch chunks. Add them to a pot and cover them with water. Place the pot on the stove and heat over medium-high. Boil potatoes until fork tender. Drain and return to pot. Mash potatoes with a potato masher until smooth. At this time begin preheating your oven to 400 degrees F (205 C).
  2. Prepare Filling: Add the coconut milk, vegan butter, bourbon, brown sugar, vanilla, salt and spices to the pot. Stir all of the ingredients thoroughly into the potatoes until mixture is smooth and all of the ingredients are well-distributed. Stir in the dried cranberries. Transfer filling to a 9 x 9 inch baking pan, smoothing the surface of the potatoes. Set aside.
  3. Make the Topping: Add pecans, flour, brown sugar and cinnamon to the bowl of a food processor. Pulse food processor a few times or until mixture begins to looks fine and crumbly. Add vegan butter to the bowl and pulse a few more times until it is well incorporated. Sprinkle mixture evenly over the top of the potatoes.
  4. 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 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. Sprinkle with additional pecans if you’d like.

Equipment

Notes

*Casserole will keep covered in the refrigerator for 2-3 days. This is not a freezer-friendly recipe.

Find it online: https://censoredbaker.com/vegan-sweet-potato-casserole/

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