Dairy Free Marshmallow Sweet Potato Casserole
Sweet potato casserole is the dish that disappears fastest at the holiday table, and this version delivers every bit of that cozy, crowd-pleasing magic without a drop of butter or cream. Full-fat coconut milk and melted coconut oil stand in seamlessly, giving the mashed filling a silky, rich texture that nobody will question. Maple syrup, cinnamon, nutmeg, and vanilla round out the flavor so beautifully that the swap feels completely intentional rather than like a workaround. The topping is a blanket of mini marshmallows that puff and turn golden in the oven — that caramelized, slightly crispy finish is exactly what makes this dish iconic. Standard marshmallows are naturally free of dairy, so the topping works without any specialty substitutions. The whole thing comes together in one pot and one baking dish, making cleanup easy even on a busy cooking day. It serves 8, which makes it a perfect fit for a full holiday spread or a generous weeknight side.
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Learn more →Ingredients
8 servings
For the casserole
- 3 lb sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
- 3 tbsp coconut oil, melted
- ¼ cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
For the topping
- 3 cups mini marshmallows
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with coconut oil.
- 2
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 18–22 minutes. Drain well.
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