This simple dairy free sweet potato casserole recipe with marshmallow and pecan topping is the ultimate Thanksgiving side dish or dessert! It's rich, sweet, and smooth.
Are you team sweet potato casserole as a side dish or for dessert? I'll be honest, I'm not so sure but I do know that it has a place on my plate for both Thanksgiving lunch and Christmas dinner!
Complete your holiday feast with macaroni and cheese, stuffing muffins, and vegan green bean casserole.
This sweet potato casserole without eggs is a healthy alternative on the traditional recipe. It's just as easy to make and tasty as the traditional treat!
Ingredient Notes
You don't need much to make this delicious dish!
- Sweet potatoes
- Dairy-free milk
- Brown sugar
- Plant-based butter
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt
How to Cook Sweet Potato in Instant Pot
There are several ways to cook sweet potatoes to get mashed sweet potatoes, but the easiest method by far is using your pressure cooker!
Method: Pour 1 cup water into the inner steel pot of pressure cooker. Add the trivet and steamer basket with peeled and chopped sweet potatoes. Lock pressure cooker lid and set steam vent to sealing. Pressure cook on high for 8 minutes then switch the vent handle to venting to quick-release pressure. Transfer cooked sweet potatoes to a large bowl and mash.
If you don't have an instant pot or electric pressure cooker, you can cook sweet potatoes in the oven, crockpot / slow cooker, steam, or boil them. We just want them to get nice and soft so we can mash them for our smooth and creamy filling!
Quick & Easy Dairy Free Sweet Potato Casserole
I'm certain this sweet potato casserole with pecan and roasted marshmallow topping will become a family favorite in no time!
Simply cook the sweet taters, mash em up, combine with non-dairy milk, brown sugar, vegan butter or refined coconut oil, vanilla, seasonings, and salt. Transfer to a casserole dish, bake, and enjoy.
Are marshmallows vegan?
Most store-bought marshmallows contain gelatin which makes them not vegan-friendly. BUT there are a handful of brands who have plant-based marshmallows, like these and these.
You can also try your hand at making homemade marshmallows! It's a long and somewhat tedious task but a fun activity for the whole family.
Recipe Variations & FAQ
You sure can! My suggestion for making this casserole ahead of time is to assemble the sweet potato filling in the baking dish and store it covered in the fridge for up to 3 days.
When you're ready to serve, top with marshmallow and pecan topping, then bake as stated. I recommend serving this dish warm but you can let it sit out at room temperature for up to two hours.
It sure is! Just make sure the mini marshmallows are gluten free friendly, as as always, check all ingredient labels.
Yes, vegan and vegetarians alike will love this dish on your holiday table!
Chopped pecans tossed with brown sugar and cinnamon is just as delicious.
Absolutely! Simply double the ingredients and use a larger baking dish or split evenly into two casserole dishes.
The Best Dairy Free Holiday Recipes
- Dairy Free & Eggless Dinner Rolls
- Bacon Wrapped Water Chestnuts
- Mashed Potatoes and Vegan Gravy
- Smashed Brussels Sprouts
- Roasted Root Vegetables
- Vegan Salted Caramel Cupcakes
- Mini Apple Pie Bites
I hope you enjoy this dairy free and egg free sweet potato casserole as much as we do! If you try this recipe, please share a photos with me over on Instagram.
Dairy-Free Sweet Potato Casserole
Ingredients
- 3 large sweet potatoes steamed and mashed
- ½ cup dairy-free milk (almond milk, coconut milk, soy milk, etc.)
- ¼ cup brown sugar
- 3 tablespoons dairy-free butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 1 cup mini marshmallows
- ¾ cup chopped pecans
- Dash of brown sugar and cinnamon
Instructions
- Add mashed sweet potatoes to a large mixing bowl and stir in dairy-free milk, brown sugar, dairy-free butter, vanilla extract, cinnamon, nutmeg, and salt.
- Transfer to a greased baking dish and top with mini marshmallows, chopped pecans, brown sugar, and ground cinnamon.
- Bake at 350F for 20-25 minutes, or until top is golden brown. Enjoy warm!
Nutrition
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