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Sweet Potato Marshmallow Casserole

Prep Time 1 hr 20 mins
Course Side Dish
Cuisine Thanksgiving


  • 3 large or 5 medium sweet potatoes
  • 2/3 cup coconut milk
  • 1 can organic pineapple rounds (reserve juice).
  • 2 tbsp maple syrup
  • 2 cups brown sugar or coconut sugar
  • 1/2 cup chopped pecans
  • 5 tbsp your choice: almond butter, tahini, oil, buttery spread,
  • 1 tbsp salt and pepper to taste
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered ginger
  • optional pinch nutmeg
  • 2-3 cups Dandies marshmallows


  • Preheat the oven to 425 degrees. Dice sweet potatoes into cubes (size is up to you- the smaller, the faster they will cook)!
  • In a mixing bowl, mix the flour, brown sugar and spices (cinnamon, salt and pepper, ginger, nutmeg) and pecans. Cut in butter. Mix in pineapple juice reserve from the can, add in diced sweet potatoes and mix together until equally distributed.
  • Grease a casserole dish with vegan butter. Add in potato mixture, cook for 45 minutes to an hour, stirring every 15 minutes.
  • Stick potatoes with a fork and make sure they’re done. Once they are, place your Dandies marshmallows on the top and place back in the oven. I prefer to do a light broil, but if you do this- be sure to not take your eye off the casserole. It should only take a minute or two. Otherwise, place in a warmed oven until marshmallows are browned to your liking.
  • Serve hot. Leftovers can be covered and refrigerated 3-4 days.
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