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Close up of an oval baking dish filled with vegan purple sweet potato casserole covered in toasted marshmallows. A serving spoon has scooped out a large scoop of the casserole. Mini pumpkins and marshmallows are next to the dish.

Vegan Purple Sweet Potato Casserole with Marshmallows

Vegan purple sweet potato casserole with marshmallows is a classic side dish for Thanksgiving with a purple potato twist! Dairy free, egg free, nut free, gluten free.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium purple sweet potatoes
  • 2 cups marshmallows
  • 1/4 cup vegan butter melted
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon cinnamon half to 1 depending on taste
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • 8x10-inch baking dish (20x25-cm)
  • Chef’s knife and cutting board
  • Large pot
  • Measuring cups and spoons
  • Mixing bowls and spoons
  • Stand mixer or potato masher

Method
 

  1. Cook the sweet potatoes. Wash, peel, and roughly chop the purple sweet potatoes. Place in a large pot of water on the stove and boil until fork tender, about 60 minutes at a rolling boil. Drain and place into a large mixing bowl.
  2. Preheat the oven to 350°F/180°C. Make sure the oven rack is in the center of the oven.
  3. Combine. Mash the purple sweet potatoes using your stand mixer with the paddle attachment or with your hand masher. Add the vegan butter, brown sugar, cinnamon, salt, and optional splash of vanilla. Transfer to the baking dish and smooth the top down. Cover with marshmallows.
  4. Bake. Bake uncovered for 25 to 30 minutes or until the marshmallows are lightly browned on top. If they are browning too quickly, you can make a tent of aluminum foil. Just spray the foil first so the marshmallows don’t stick. Enjoy!

Notes

How to Store
Fridge: Store any leftover casserole in an airtight container for up to 4 days.
Freezer: After assembling, store the casserole in a freezer safe container for up to 2 months. Let it thaw in the fridge overnight before bringing the casserole to room temperature (so your baking dish doesn't break!) and baking as directed.