Sweet Potato Casserole without Marshmallows

Learn how to make this sweet potato casserole without relying on a marshmallow topping. My rendition is low in sugar thanks to the use of date paste, contains no eggs making it vegan friendly with a healthier pecan topping.

I'm going to let you in on a little secret about me, I really dislike sweet potato casserole.

Before you berate me, I think you should hear the reason why I loathe it. It wasn't until recently that I found out the reason why I disliked it, it was the copious amounts of sugar from the marshmallows.

To me, I always associated it with being a dessert and not something you would serve at a thanksgiving table as part of the main course.

Now that I've learnt why I don't like it, I've since made my own variation that doesn't taste like an after dinner treat.

If you're like me and truly like sweet potato casserole but don't care for the heavy loaded sweetness then this recipe is a must try.

Recipe preparation

For this recipe I typically use an oven proof baking dish. A dish of this size accommodates the listed amount of ingredients with very few problems.

when cooking the sweet potatoes I recommend steaming them (peeled) or oven roasting them (foil wrapped).

Granted the latter will take much longer but either of these methods are more ideal for a vegan friendly recipe.

Whatever you do, don't boil them because the potatoes will be water logged and run the risk of being soggy and since we aren't adding any eggs we don't want the casserole to be runny.

As you can see I opted to steam the chopped sweet potatoes using my steaming basket which results in them being tender not water saturated.

Once the potatoes are cooked, I transfer them to a large bowl, add the spices, pink salt and vanilla.

I like to use a potato masher because you have complete control over the exact texture of the potatoes.

It helps to add the date paste and almond milk in increments and not all at once. This is my secret tip for making the base of the casserole creamy with texture.

The date paste plays a crucial role in adding natural occurring sweetness and making the casserole creamy but not runny.

There's not really a viable substitute that can give that level of sweetness, maybe another fruit sauce/butter would work but I haven't tried it.

Once the base is ready, I transfer it into the oven proof dish and smooth it out, ready for the topping

The topping is incredibly easy, it's made from pecans, cinnamon, vegan butter with a few tablespoons of coconut sugar.

You simply need to combine the above ingredients together, no copious amounts of oil or fats are needed for the mixture to adhere to the top of the sweet potato.

A pecan topping is the best solution for totally eliminating the high sugar content, swapping the soft sugary topping for a crunchy, nutty one instead.

The topping should be sprinkled on top, using a generous amount to completely cover the top of the sweet potato.

Bake in the oven for about roughly 30 minutes, I recommend keeping a watchful eye on the pecans, during the given time, if they brown too much, what I do is cover the dish with foil.

Ingredients you need

• Sweet Potatoes - This ingredient is the star of the show and are a must due to their natural sweetness.
• Date paste - Used to replace the traditional high sugar content and to also help with creating a silky smooth textured casserole.
• Almond milk - helps with to breakdown the sweet potatoes.
• Coconut sugar - A low GI sweetener that really compliments the pecans without being overpowering.
• Vegan butter - brings out the nuttiness of the pecan topping.
• Cinnamon, nutmeg, ginger and pink salt - used to enhance the taste of the casserole.

Reasons to make this recipe

• Suitable for most dietary requirements - vegan, gluten free, paleo, dairy free, grain
• free.
• It's marshmallow free!!
• Low sugar content which is for people who either don't care for the high sugar levels or loved ones who have to watch their sugar intake.
• No eggs are required for binding.
• The pecan topping is a healthier spin on using the traditional use of marshmallows.
• No soggy potatoes, courtesy of steaming of roasting the sweet potatoes instead.

The steps

• Preheat the oven to 356F/180C.
• Fill a large saucepan by ¼ with water and place the steamer basket inside on medium heat.
• Place the chopped sweet potatoes onto the steamer basket.
• Cover with the lid and steam until the potatoes are fork tender (check the readiness with a fork, they should be soft).
• Place the cooked potatoes in a large bowl.
• Add the cinnamon, nutmeg, ginger and pink salt.

• Pour in the almond milk then proceed to use a potato masher to breakdown the potato.
• As you breakdown the potato, add the date paste in increments to get a smooth consistency.
• Transfer the potato mixture into the oven proof dish and use a spatula/back of a spoon to smooth over the top.

• Combine the pecans, coconut sugar (if you are using), vegan butter and cinnamon in a small bowl and mix together.
• Evenly distribute the pecans over the top of the casserole base.
• Bake in the oven for roughly 15 minutes or until the topping is golden (if the top brown too much cover with foil).
• Once cooked, remove from the oven and allow to slightly cool down before serving.

Notes and tips

• You will need a pie dish (I'm using an oval one) around 28cm.
• Any leftovers can be portioned in an air tight container for up to 5 days.
• This is the link that you need for my Homemade Date Paste.
• If you want, you can prepare the casserole base (without the topping) up to 2 days in advance. Cook it and store in the oven proof dish then refrigerate, when ready to use, allow to come to room temperature before baking with the topping.
• You may find that the casserole takes longer to bake if prepared in advance and refrigerator (which is why I recommend leaving to come to room temperature first).
• If you don't have date paste to hand then applesauce should work though it won't be as naturally sweet.
• I highly recommend roasting or steaming the sweet potatoes, this will allow them to be tender without being water logged.
• Keep an eye on the topping as it bakes, it will brown too much before the given time, if this happens, simply cover the top with some foil.
• Add the date paste and almond milk in increments to a better control of the texture.
• Use a immersion stick blender or potato masher, not a blender or food processor to breakdown the potatoes.

More thanksgiving recipes to try

• Green Bean Casserole
• Caribbean Turkey Steaks
• Caribbean Potato Stuffing
• Vegan Sweet Potato Cornbread
• Nut Roast
• Trinidadian Macaroni Pie
• Stovetop Candied Yams
• Turkey Neck Soup

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