Vegan Sweet Potato Casserole with Marshmallow (Gluten-Free, Allergy-Free)
This super easy Vegan Sweet Potato Casserole with Marshmallow topping is a healthier twist on the classic Thanksgiving side dish! A sweet holiday favorite that’s gluten-free, allergy-free, sugar-free, and optionally paleo! Smooth, mashed sweet potato topped with homemade marshmallow fluff, and baked to perfection!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Ingredients
- 2.5 to 3 lbs of Sweet Potatoes*
- 1/2 Cup Brown Sugar-Style Erythritol (or preferred light brown sugar)
- 1/2 Stick of Vegan/Soy-Free Butter (4 Tablespoons)
- 1 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Prepared Batch of Homemade Marshmallow Fluff**
Instructions
- Preheat the oven to 375°F.
- With your pre-cooked sweet potatoes (canned, boiled, steamed, or roasted), take the cooked flesh and add it to a large bowl along with the brown sugar sweetener, vegan butter, cinnamon and vanilla. If the sweet potato flesh is not still hot, add everything to a pot on the stove instead of a bowl and heat it for the butter and sweetener to melt into the potatoes.
- Mash the ingredients together (or use a mixer) to get a uniform, smooth, mixture.
- Spread the sweet potato mixture into a greased 8×8 casserole dish and smooth the top.
- Scoop the preparped marshmallow fluff on to the top of the sweet potato mixture and spread it into a thick layer. Take the back of a spoon and make peaks from the fluff all over the top.
- Bake the casserole in the oven for 10 minutes until the peaks you made in the fluff are golden brown.
Notes
*See post for detailed cooking methods or use one drained can of Sugar-Free Princella Cut Sweet Potatoes.
**See post for paleo options.
Nutrition
- Serving Size: Varies
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