This easy sweet potato casserole recipe has been on my family’s Thanksigiving table for as long as I can remember. It is simple, easy and delicious! A quick to make side dish for a busy morning preparing.
I am usually one to go for healthier recipes, but I don’t think this casserole would be as complete or nostalgic without the mini marshmallows on top.
Sweet Potato Casserole Ingredients
I said it was simple and I meant it because it’s only 5 ingredients! Here is what you need:
Coconut sugar is a great alternative for brown sugar if you are trying to stay away from refined sugars.
I always use Ceylon cinnamon, especially after learning that if it isn’t labeled Ceylon, it is usually cassia cinnamon which can be damaging to your body if you use it regularly in your cooking.
Sweet Potato Casserole Directions
First thing’s first, you need to peel and cut up your sweet potatoes into large chunks. Then boil them for about 10-20 minutes until they are fork tender. Drain the water and beat using a hand beater.
My husband just got me this Cuisinart beater for my birthday and I love it so much more than the old one I used to have. The older one was cheap and literally had a burning smell when I was just trying to make cake frosting, eeek!
Anyway, once the potatoes are smooth you can beat in the sugar, butter and cinnamon for about a minute or so.
Then put the potatoes into a glass dish, assemble the mini marshmallows on top and pop it into the oven!
Sweet Potato Casserole for Vegans
Marshmallows and brown sugar are sketchy for vegans. If you want to make sure this recipe is 100% vegan, make sure the marshmallows say they are vegan on the package like these. Brown sugar can also be suspect depending on how it’s processed, so you can use coconut sugar instead like this organic brown coconut sugar.
Thanksgiving Dinner Recipes
Here are some great recipes to make besides the sweet potato casserole for your Thanksgiving dinner!
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Sweet Potato Casserole
- 3 Large Sweet Potatoes
- ¼ Cup Dairy Free Butter
- ½ Cup Brown Sugar*
- ¼ Tsp Ceylon Cinnamon
- 1 Package Mini Marshmallows*
- Peel and cut sweet potatoes into large chunks. Boil in a large pot for 15-20 minutes, until fork tender. Drain water.
- Preheat the oven to 350°F. Using a hand mixer, beat the sweet potatoes until they are smooth. Add in the butter, sugar and cinnamon and blend an additional minute.
- Scoop out into a 9x13" glass dish and put the mini marshmallows on top one by one so it's one even layer. Bake for 20-30 minutes, until marshmallows are toasted a light brown color.