Non-Dairy Sweet Potato Casserole
Cook time
Total time
This non-dairy sweet potato casserole has a wonderfully spiced sweet potato filling and gooey marshmallow topping. Perfect for those fall holidays!
Recipe type: Side Dish
Serves: 8-10
  • For the Filling:
  • 3 pounds sweet potatoes, peeled and cut into large pieces
  • ¼ cup coconut milk or soy milk
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • ½ teaspoon kosher salt
  • For the topping:
  • 4 tablespoons unsalted margarine, softened (not melted)
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ½ cup chopped pecans
  • 2 cups mini marshmallows
  1. Preheat the oven to 350 degrees F. Grease a round baking dish with non-stick cooking spray. Set aside.
  2. In a large soup pot, bring water to a boil. Once the water has come to a boil, add the sweet potatoes. Cook until the sweet potatoes are tender and easily pierced with a fork. Drain the water and add the sweet potatoes back to the empty pot. Mash them until smooth, using a potato masher or an immersion blender.
  3. Turn the flame on to medium high and add the milk, cinnamon, nutmeg, brown sugar and salt. Stir until combined and heated through.
  4. Place the sweet potato mixture into the prepared baking dish. Bake for 10-15 minutes.
  5. In a small bowl, mix together the margarine, sugar, flour, cinnamon, salt and pecans. Set aside.
  6. Once the sweet potatoes are heated through, remove the dish from the oven, and sprinkle the marshmallows on top, followed by the pecan topping. Bake until the marshmallows are melted and lightly brown, about 7-10 minutes.
  7. Serve warm.
Recipe by My Fair Hostess at