Sweet Potato Casserole

Sweet potato casserole is one of those side dishes that just belongs on the Thanksgiving table. It’s sweet, creamy, a little bit spiced and, in this version, topped with plenty of gooey toasted marshmallows.

The sweet potato filling has brown sugar, cinnamon and just a pinch of nutmeg, then there’s a crumbly cinnamon topping before the marshmallows go on. I like adding the candied pecans right at the end too, as you get that lovely bit of crunch with the soft sweet potato underneath.

It’s also completely dairy-free, using oat milk and plant-based butter, but you really wouldn’t know there was anything missing. Serve it up with turkey and all your other Thanksgiving favorites and don’t expect there to be much left!

Equipment

• Large saucepan

• Colander

• Large mixing bowl

• Electric hand mixer

• Measuring cups and spoons

• Small mixing bowl

• Wooden spoon or spatula

• 8 x 8-inch baking dish

Ingredients

• Sweet potatoes – These are the star of the casserole and become lovely and soft and creamy once they’re boiled and mashed.

• Oat milk – Just a little helps loosen up the sweet potato filling and makes it nice and creamy.

• Plant-based butter – This goes into both the filling and the topping and adds that lovely buttery richness without any dairy.

• Brown sugar – We’re using this in both layers too, adding sweetness to the potatoes and helping to make that crumbly topping.

• Cinnamon – Sweet potato and cinnamon are such a good combination, so there’s plenty in both the filling and topping.

• Nutmeg – You only need a pinch here as a little goes a long way, but it adds some extra warmth to the filling.

• Flour – This is mixed with the brown sugar, cinnamon and melted butter to make the crumbly topping.

• Vegan marshmallows – These go on right at the end and only need a quick blast under the broiler to get golden and gooey.

• Candied pecans – I add these after baking so they keep their crunch, and they’re so good with the marshmallow and sweet potato underneath.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Boil the cubed sweet potatoes for about 10 minutes or until fork tender. Then preheat the oven to 375℉.

Step 2: Place the softened potatoes in the large bowl, then add in the milk, butter, sugar, cinnamon, and nutmeg for the filling.

Step 3: Beat until smooth, then pour into an 8 X 8 inch baking dish.

Step 4: Stir together all topping ingredients except for the marshmallows. Then gently spread this mixture on top of the sweet potato mixture. It’s best to drop spoonfuls of the topping on top, then gently spread with the back of a spoon.

Step 5: Bake for 25-30 minutes, then add marshmallows and broil on high until the marshmallows start to golden, keep an eye on them so it doesn’t burn, it will be quick.

Step 6: Allow to cool slightly before adding candied pecans to the top, serving, and enjoying it!

What to Serve with Sweet Potato Casserole

Sweet potato casserole is definitely one for a big holiday dinner, and it goes really well with all those savory Thanksgiving dishes. Because it’s quite sweet and rich, I like serving it alongside plenty of the more traditional sides too.

• Roast turkey – The obvious one for Thanksgiving, and the sweet potato works so well alongside turkey and gravy.

• Roast chicken – You definitely don’t have to save this for Thanksgiving; it’s lovely with a Sunday roast too.

• Stuffing – A herby, savory stuffing is a really nice contrast to the sweeter casserole.

• Green beans – Keep these fairly simple with a little butter and seasoning to balance out the richer sides.

• Brussels sprouts – Roasted Brussels sprouts are especially good here, particularly when you get those crispy edges.

• Mashed potatoes – Because there’s always room for more than one kind of potato on a holiday dinner!

• Roasted vegetables – Carrots, parsnips and other roasted veggies all work really well alongside it.

Storing

If you have any leftovers, let the casserole cool completely before covering it and popping it in the fridge. It’ll keep well for around 3-4 days, although the marshmallows will soften a little as it sits.

When you’re ready to eat it again, you can reheat individual portions in the microwave or warm the whole casserole in the oven until it’s heated through. If you’re making it ahead for Thanksgiving, I’d prepare the sweet potato filling and topping in advance, then add the marshmallows when you bake it so they’re lovely and gooey rather than sitting in the fridge overnight.

Variations & Substitutions

There are a few easy ways you can change this sweet potato casserole depending on what you have in or how sweet you want it. Just keep in mind that changing the plant-based ingredients may mean it’s no longer dairy-free.

• Use regular milk – If you don’t need the casserole to be dairy-free, you can swap the oat milk for regular milk.

• Swap the plant-based butter – Regular butter works perfectly well here too if dairy isn’t an issue.

• Leave off the marshmallows – If you prefer your sweet potato casserole a little less sweet, skip the marshmallows and stick with the crumbly topping and pecans.

• Use regular marshmallows – You can swap the vegan marshmallows for regular ones if you don’t need them to be vegan.

• Try a different milk – Almond, soy or another unsweetened plant-based milk can be used instead of oat milk.

• Skip the pecans – Leave them off completely if you need a nut-free version, or simply if you’re not a fan.

• Add more spice – A little extra cinnamon or another pinch of nutmeg is an easy way to give the filling a bit more warmth.

FAQs

Can I make sweet potato casserole ahead of time?

Yes. You can prepare the sweet potato filling and topping ahead of time, cover the dish and keep it in the fridge. I’d leave the marshmallows off until you’re ready to bake it so they’re fresh and gooey on top.

Can I make sweet potato casserole without marshmallows?

Absolutely. If marshmallows aren’t your thing, just leave them off. You’ll still have the brown sugar and cinnamon topping with those crunchy candied pecans.

Is this sweet potato casserole dairy-free?

Yes, this version is dairy-free as it uses oat milk and plant-based butter. Just double-check the labels on your other ingredients if you’re making it for someone with an allergy.

Can I use regular milk and butter instead?

Yes. If you don’t need a dairy-free sweet potato casserole, regular milk and butter can be used instead of the oat milk and plant-based butter.

How long does sweet potato casserole last in the fridge?

Leftover sweet potato casserole will keep in the fridge for around 3-4 days. Keep it covered or transfer it to an airtight container once it has completely cooled.

How do I reheat sweet potato casserole?

For a single portion, the microwave is definitely the easiest option. If you have quite a bit left, you can pop the casserole back into the oven and warm it through instead.

Why do you put marshmallows on sweet potato casserole?

The marshmallows add an extra layer of sweetness and turn lovely and gooey on top. Giving them a quick blast under the broiler also gives you those golden toasted bits, which are probably my favorite part.

Can I use canned sweet potatoes for sweet potato casserole?

You can use canned sweet potatoes in a pinch, but make sure you drain them really well first. The texture may be a little different from using freshly boiled sweet potatoes, and if they’re packed in syrup, the finished casserole could be much sweeter.