Vegan Sweet Potato Casserole With Marshmallows

December 8, 2010 by Keri

This sweet potato casserole truly belongs on the dessert table, but it looks so pretty with the meal spread, as well.  No matter where or when you decide to serve it, everyone will swarm towards this classic holiday dish.  And you’ll be happy to make it for them every year because the recipe is so easy!  You all know I don’t fear a complicated recipe, but when it comes to the holidays and large meals, I prefer to keep each dish simple and classic.  When you’re making ten dishes at once, your mind is going in enough directions!  No need for the fifteen-step-casserole amidst all that!  And on a holiday meal side note, I think I always forget to make something.  This year it was the biscuits.  Or I’ll put something in the refrigerator to chill, and then after everyone has eaten I’ll be putting things away and see it still sitting in there untouched and be like, “Freaking dang it gosh darn it all!!”  Is that just me?  It’s practically a holiday tradition.  Although, I think I’ll take my tradition of forgetting a dish over my mom’s tradition of always setting the rolls on fire… Less smelly.

Vegan Baking Recipes

Vegan Sweet Potato Casserole

  • 4 medium sweet potatoes, peeled and cubed
  • 2 tablespoons vegan butter
  • 1/4 cup brown sugar
  • 1 tablespoon nondairy milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Dash sea salt
  • 1 10 oz. bag Dandies,  or other vegan marshmallows

Preheat oven to 350 degrees.  Lightly oil or spray a 1.5 quart baking dish and set aside.  Bring a large pot of water to a boil and add sweet potatoes.  Boil until very tender, about 12-15 minutes. Drain the sweet potatoes.  In a large bowl with a hand held mixer or in a stand mixer, whip together cooked sweet potatoes, butter, brown sugar, nondairy milk, cinnamon, nutmeg, and salt until smooth.  (Add more nondairy milk if needed.)  Transfer the whipped sweet potatoes to your prepared baking dish and smooth out into an even layer.  Top with a single layer of vegan marshmallows.  Bake for 25 minutes or until marshmallows are puffed up and golden brown.  Don’t worry if your marshmallows start to puff up quite a bit; they will come back down when removed from the oven!

Vegan Baking Recipes

Vegan Baking Recipes

Vegan Baking Recipes

Do you have any unintentional holiday traditions, like forgetting a dish or always burning something?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Andrea@CeleryITC says:

    I unintentionally eat so much that I end up in a food coma 😉

    This looks soo good, by the way.

    • Keri says:

      What a great tradition! 😉 I practiced restraint in having a bag of Dandies in my cupboard for days without touching them, just for this casserole! Haha

  2. Elisabeth says:

    That looks ridiculously delicious!

  3. Josh says:

    My family has been making something like this since I was a kid. I brought it over to our cruelty free world a few years ago. It’s awesome to see that some else making a similar dish. I’m thinking about making it for the Vegan Iron Chef Operation Hot Dish this weekend.

  4. Halley says:

    We made this casserole tonight, followed your directions to a “T,” and everything turned out beautifully, except the marshmallow topping. The Dandies in the middle of the casserole didn’t melt and the ones on the outside bubbled over the casserole dish, so the topping was really inconsistent. Any suggestions? Many thanks.

  5. Kaleidasound says:

    Should I serve it hot or cold?

  6. Hazel says:

    Serving this tomorrow and pre-made the sweet potato part. Now just to bake with the marshmallows for tomorrows meal. It is so easy and the puree is SUPER tasty. I could eat that alone but the marshmallows are so gonna push it over the top. Thanks for this wonderful recipe!