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Sweet potato casserole scooped out
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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.
Course Appetiser
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 481kcal
Author Charla

Ingredients

  • 2-2½ lb sweet potatoes (1.13kg) chopped
  • 1 teaspoon cinnamon (2g)
  • ½ teaspoon nutmeg (1g)
  • ¼ teaspoon ginger (0.5g)
  • ½ teaspoon pink salt (3g)
  • ¼ cup almond milk (60ml)
  • 1 cup date paste (150g)

Pecan topping

  • 1½ cups pecans (150g)roughly, chopped
  • 5 tablespoon coconut sugar (60g) optional
  • ¼ cup vegan butter (60ml)
  • ¼ teaspoon cinnamon (0.5g)

Instructions

  • 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.

Video

Notes

    • 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.

Nutrition

Calories: 481kcal | Carbohydrates: 66g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 385mg | Potassium: 905mg | Fiber: 10g | Sugar: 29g | Vitamin A: 27190IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg