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.
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.