5 In food

Sweet potato casserole and other Thanksgiving recipes

Thanksgiving is probably one of my most favorite holidays ever! For me, it’s all about the sides and the leftover sandwiches the next day. This sweet potato casserole is my favorite and something I look forward to all year long. I’ve lightened this recipe up, and it’s perfect for those who are dairy free or vegan. Scroll down for my sweet potato casserole and some other Thanksgiving recipes to bring to your table.

Sweet Potato Casserole

Ingredients:

4-5 sweet potatoes cubed
2/3 cups milk of choice (I used oat milk)
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp vegan butter
1 1/2 cups chopped pecans
1/2 cup brown sugar
1 tbsp flour
1 cup Dandies vegan marshmallows (optional)

Directions:

Start by peeling and chopping your sweet potato. Place in a pot of boiling water and cook until tender (can pierce easily with a fork).
Remove from heat and strain the water from the potatoes in a colander.
Place your potatoes, milk, vanilla extract and cinnamon in a bowl or your Kitchen Aid and mix until pureed.
Transfer the sweet potato puree into a prepared baking dish and put to the side.
In a separate bowl, mix together your pecans, brown sugar, flour and a dash of salt.
Add in your melted butter to the nut and sugar mixture and combine. This will be your topping.
Spread the nut topping over the top of the sweet potatoes. Cover with aluminum foil and bake on 350 for 20-25 minutes.
Optional – before serving, add some marshmallows. (I found these vegan ones!) I make a few strips on top with the marshmallows so that way those who don’t like them can have without.
Bake in the oven before serving uncovered for an additional 15-20 minutes or until the tops of the marshmallows and pecans are golden brown.

Vegan, dairy free sweet potato casserole

This sweet potato casserole is my favorite Thanksgiving dish! Sharing my recipe below and it's perfect for those who are vegan or dairy free.

5 from 3 votes

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Prep Time 30

Cook Time 35

Course Side Dish

Servings 8 people

Ingredients

4-5 sweet potatoes peeled and cubed
2/3 cups milk of choice (I use oat milk)
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp vegan butter
1 1/2 cups pecans chopped
1/2 cup brown sugar
1 tbsp flour
1 cup Dandies vegan marshmallows optional

Instructions

Start by peeling and chopping your sweet potatoes. Place in a pot of boiling water and cook until tender (can easily pierce with a fork).
Remove from heat and strain the water from the potatoes in a colander.
Place your potatoes, milk, vanilla extract and cinnamon in a bowl or Kitchen Aid and mix until pureed.
Transfer the sweet potato puree into a prepared baking dish and put to the side.
In a separate bowl, mix together the pecans, brown sugar, flour and a dash of salt.
Add in the melted butter to the nut and sugar mixture and combine. This will be the topping.
Spread the nut topping over the top of the sweet potato puree. Cover with aluminum foil and bake on 350 for 20-25 minutes.
Optional - before serving, add some marshmallows. I make a few strips on top with the marshmallows so that those who want to have without can enjoy.
Bake in the oven before serving uncovered until the tops of the marshmallows and pecans are golden brown.