Sweet Potato Casserole
I love taking classic dishes and giving them a healthy twist, and this sweet potato casserole is no exception! It’s healthy, gluten free, vegan, and freaking delicious!
Growing up, my family never made sweet potato anything. In fact, I didn’t even try a sweet potato until my thirties, and the first time I had one, I was not impressed. But then I learned to cook them myself, and now I can’t get enough!
Traditional sweet potato casseroles are loaded with butter and brown sugar, which taste delicious, but they are not very healthy. So I decided to take this classic dish and give it a healthy makeover, and I couldn’t be happier with it!
This recipe does not use butter or brown sugar, but it’s still creamy and sweet!
So here’s what you’ll need:
- 3 pounds sweet potatoes, peeled and cut into cubes
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
- 1/2 cup chopped pecans
- 2 cups mini vegan marshmallows
Directions:
Preheat oven to 375°F
Place cubed sweet potatoes in a pot of water and bring to a boil, continue cooking for about 15 minutes, until fork tender
Drain the potatoes and add them to a large mixing bowl
Add maple syrup, vanilla, cinnamon, and salt to the potatoes, and mash using a hand masher or electric mixer until smooth
Fold in pecans and add mixture to a greased 9×13 baking dish
Top with marshmallows and bake at 375° for about 25 minutes, until the marshmallow are golden brown
Notes:
- Vegan marshmallows do not melt as well as regular marshmallows, so keep that in mind
- Nuts are optional
- Or you can eliminate the marshmallows if you want to lower the sugar content and keep the nuts
- If you want them creamier, you can add in about 1/4 cup vegan butter before mashing
- If they’re too thick, add in unsweetened almond milk 1 tablespoon at a time until you get to your desired thickness
Storing Leftovers:
Store in an airtight container in the fridge for up to 3 days. They taste best reheated in the oven!
More holiday recipes to try:
Gluten Free Broccoli Cheese Casserole
Canned French Style Green Beans Recipe
Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- pinch salt
- 1/2 cup chopped pecans
- 2 cups mini vegan marshmallows
Instructions
- Preheat oven to 375°F
- Place cubed sweet potatoes in a pot of water and bring to a boil, continue cooking for about 15 minutes, until fork tender
- Drain the potatoes and add them to a large mixing bowl
- Add maple syrup, vanilla, cinnamon, and salt to the potatoes, and mash using a hand masher or electric mixer until smooth
- Fold in pecans and add mixture to a greased 9×13 baking dish
- Top with marshmallows and bake at 375° for about 25 minutes, until the marshmallow are golden brown
