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This was a winner with the Thanksgiving Day crowd! If you are trying to back off of dairy on your holiday eating, this is a great dish to make for vegans or non vegan eaters! I used a classic sweet potato casserole recipe and modified it.

Vegan Sweet Potato Casserole with Streusel and Marshmallows

2 pounds sweet potatoes

3 tablespoons vegan butter

¼ cup non dairy half and half or almond milk

1/2  teaspoon pumpkin pie spice

2 tablespoons organic brown sugar

pinch of salt

Topping

4 tablespoons vegan butter soft

¼ cup organic brown sugar

¼ cup all purpose flour

½ teaspoon ground cinnamon

¼ tsp. salt

½ cup chopped pecans

bag of mini marshmallows

Preheat oven to 375 degrees F. Use a 2 quart casserole dish.

Place the peeled, large chopped chunks of sweet potatoes in pot of water and bring to a boil until soft. About 15 minutes. Drain water and put potatoes back in pot.

Add the milk, spice, brown sugar and salt. Mash with a potato masher until somewhat smooth. Transfer to casserole dish.

Bake in oven for 10 minutes. While they bake, make the streusel. In small bowl add, butter, sugar, flour, cinnamon, salt, pecans. Mix with a fork and then use your hands to bring it together until combined. Add half marshmallows’ to dish and drop half the streusel on top of baked mashed potatoes. Then rest of bag of marshmallows and drop rest of streusel on top. Bake in oven about 15 minutes, or until marshmallows melted and bubbly.

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