Alright y’all, I’m gonna be bold here and say that this Vegan Sweet Potato Marshmallow Casserole is my absolute favorite (and most popular!) Thanksgiving side dish recipe.

I’ve been making it for the past five years for Thanksgiving, and it never disappoints. The combination of the creamy, rich sweet potato filling topped with the crunchy, maple pecan topping and generous sprinkle of gooey marshmallows seems to impress even the pickiest of eaters.

But the best part? It’s so delicious no one can ever guess how nutrient-dense, fiber-rich and healthy it actually is (naturally vegan, gluten-free, paleo and dairy-free!)

Bottomline, this is a dish that tastes good AND will leave you feeling good too. Snag the recipe and details below!

HORMONE BALANCING VEGAN SWEET POTATO MARSHMALLOW CASSEROLE INGREDIENTS

+ SWEET POTATOES

This complex carb is rich in fiber to keep blood sugar levels stable, along with vitamin C, which works to boost progesterone levels. It’s especially beneficial if you consume it the 1-2 weeks before your period (your luteal phase) to help reduce PMS and satisfy carb cravings in a healthier way.

+ PECANS

Pecans are abundant in disease-fighting phytochemicals, as well as fiber, which has been shown to improve digestion and lower inflammation associated with hormonal imbalances.

+ EXTRA VIRGIN COCONUT OIL

Extra virgin coconut oil contains fatty acids that are the building blocks of your sex hormones, as well as work to stimulate thyroid function and accelerate your metabolism.

VEGAN SWEET POTATO MARSHMALLOW CASSEROLE RECIPE SWAPS

+ TO MAKE PALEO

While this dish is naturally paleo, you can swap the vegan butter for grass-fed ghee to boost your gut and hormone health. **Please note the dish would no longer technically be vegan as ghee is an animal by-product, but still paleo and dairy-free.

+ TO MAKE PROTEIN-RICH

Because this vegan sweet potato marshmallow casserole is rich in both fiber and healthy fats, all you need to add is a protein to stabilize your blood sugar and keep hormones happy! If you’re pairing with other Thanksgiving dishes, this will be easy to do, but if not you can try topping with some nut butter or even mixing in 1/2 cup of protein powder to the sweet potato filling.

+ TO USE VEGAN MARSHMALLOWS

Because marshmallows aren’t actually vegan, you’ll want to make sure you’re using a vegan brand. This one is my go-to!

VEGAN SWEET POTATO MARSHMALLOW CASSEROLE HORMONE HEALTH TIPS

+ USE ORGANIC SWEET POTATOES OR YAMS

This ensures you’re not buying produce sprayed with hormone-disrupting pesticides and chemicals, plus they just taste better!

+ PAIR YOUR DISH WITH PROTEIN

Because this vegan sweet potato marshmallow casserole is rich in both fiber and healthy fats, all you need to add is a protein to stabilize your blood sugar and keep hormones happy! If you’re pairing with other Thanksgiving dishes, this will be easy to do, but if not you can try topping with some nut butter or even mixing in 1/2 cup of protein powder to the sweet potato filling.

+ CHOOSE A COCONUT MILK WITHOUT GUAR GUM

Many canned coconut milk brands contain guar gum, which helps keep coconut from separating, however can increase intestinal inflammation and symptoms such as gas, bloating, etc. This is my favorite full-fat guar-gum free brand.

MORE VEGAN THANKSGIVING SIDE DISH RECIPES 

+ HEALTHY MAPLE MOLASSES GLAZED BRUSSELS SPROUTS

+ VEGAN + GLUTEN-FREE GREEN BEAN CASSEROLE

+ GLUTEN-FREE DAIRY-FREE THANKSGIVING STUFFING

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Vegan Sweet Potato Marshmallow Casserole

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VG

This vegan sweet potato marshmallow casserole is my most popular Thanksgiving side dish, so delicious no one will guess how healthy it is!

PREP TIME:	TOTAL TIME:
00:00 Mins	02:00 Hours

• Author: Lauren Chambers

• Servings: 8-12

• Recipe Type: Thanksgiving Side Dish

• Cuisine: American

Ingredients

For the sweet potato casserole:

• 4 medium to large garnet yams or orange-flesh sweet potatoes (approximately 4 cups cubed)
• 1 cup full-fat canned coconut milk
• ¼ cup organic maple syrup
• 2 tbsp vegan butter, melted, I like this brand (**if not vegan, you can use this vanilla-bean grass-fed ghee)
• 2 tbsp extra virgin coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp ceylon cinnamon
• 1/2 tsp sea salt

For the maple pecan topping:

• 1 cup coconut flour
• 1 cup raw pecans, chopped
• 1/2 cup organic maple syrup
• 1/3 cup extra virgin coconut oil, melted
• 1 tsp vanilla extract
• 2 tsp ceylon cinnamon
• 1/2 tsp sea salt
• 1 cup vegan marshmallows, such as this brand

Instructions

1. First you’ll need to cook your sweet potatoes, which you can do by either peeling and boiling them in a large stove-top pot of water for about 30 minutes, until soft. Conversely, you can bake them (my favorite method) by roasting them whole in the oven at 400 F for 1 – 1 1/2 hours, until soft and cooked through. Set aside when finished and let cool.
2. Preheat oven to 325 degrees F.
3. Once sweet potatoes are cooked, transfer the orange flesh to a large bowl and add the remaining sweet potato casserole ingredients. Use a hand-mixer and blend until smooth and creamy.
4. Transfer sweet potato filling to a 9×13 inch baking dish lightly greased with coconut oil.
5. In a small mixing bowl, combine maple pecan topping ingredients (except marshmallows) with a mixing spoon or spatula until evenly coated. Spread mixture on top of sweet potato filling, then evenly sprinkle with marshmallows.
6. Bake casserole at 325 F for 30 minutes, until the maple pecan topping and marshmallows are golden brown. If you like the marshmallows extra caramelized and crispy, try broiling for an additional 1-2 minutes.
7. Remove from oven and let cool 20 minutes before serving.

Notes

Store recipe in an air-tight glass container in the fridge for up to five days.

**This dish makes great leftovers when reheated, especially as a yummy breakfast bowl topped with coconut yogurt, nut butter and sliced banana.

Recipe Rated:

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