Ingredients:

  • 4 large (about 4 lbs) Orange Sweet Potatoes (Garnet or Jewel varieties)
  • 1/2 cup Vegan Butter (or Margarine)
  • 1/2 cup Pure Maple Syrup (Grade A Dark)
  • 1/2 cup Full-Fat Plant Milk (Oat or Cashew milk recommended)
  • 1 tbsp Cornstarch (or Arrowroot Powder)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Pecan Halves (or pieces), lightly toasted
  • 2 tbsp Brown Sugar (packed)
  • 3 cups Vegan Marshmallows (Mini)

Instructions:

  1. Prep Potatoes: Wash the sweet potatoes thoroughly. Either boil them (peeled and chopped) until fork-tender (approx. 20-25 minutes) OR roast them whole (pricked with a fork) at 400°F (200°C) until very soft (approx. 45-55 minutes). Roasting deepens the flavor.
  2. Peel and Mash: Once cooled slightly, peel the skins off the potatoes. Transfer the flesh to a large bowl and mash thoroughly using a potato masher or ricer until smooth. Aim for a velvety, lump-free consistency.
  3. Melt Butter and Combine Wet Ingredients: Gently melt the vegan butter. Whisk together the melted butter, maple syrup, plant milk, and vanilla extract in a separate small bowl.
  4. Add Dry Ingredients: Whisk the salt, cinnamon, nutmeg, and cornstarch into the liquid mixture until no clumps remain.
  5. Mix the Base: Pour the liquid mixture over the mashed sweet potatoes. Use a spatula to fold the ingredients together until just combined and creamy. Do not overmix, as this can make the casserole gluey.
  6. Transfer: Lightly grease a 9x13 inch casserole dish. Scrape the sweet potato mixture into the dish, spreading evenly.
  7. Pre-Bake: Preheat your oven to 375°F (190°C). Bake the sweet potato base for 25–30 minutes, or until the edges are set and lightly browned and the centre is heated through.
  8. Prepare Pecan Topping: While the casserole bakes, toss the pecan pieces with the 2 tablespoons of brown sugar.
  9. Add Toppings (The Crucial Final 5 Minutes): Remove the casserole from the oven. Evenly sprinkle the sugared pecans over the top. Then, arrange the vegan mini marshmallows to cover the entire surface.
  10. Final Bake & Broil: Return the casserole to the oven for 5–8 minutes. For a properly toasted, golden marshmallow crust, switch the oven to the broiler/grill setting for the last 1–2 minutes, watching constantly until the marshmallows are puffed and browned to your liking.
  11. Rest and Serve: Allow the casserole to rest for 10–15 minutes before serving.