Simple Vegan Coconut Sweet Potato Casserole
Equipment
- Instant Pot (optional) or Oven
- Immersion Blender (optional) or Potato Masher
- Large Mixing Bowl
- Spatula
- 13x9 Baking Dish
- Knife
Ingredients
- 4 Pounds Sweet Potatoes 4 Pounds
- 1/4 Cup Full Fat Coconut Milk 1/4 Cup
- 1/2 Cup Coconut Sugar or Cane Sugar use 1/4 Cup Molasses or Maple Syrup as a 2nd option here
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Coconut Oil or Coconut Butter You can replace with same amount of Plant Based Butter
- 1/2 Cup Shredded Coconut optional
- 1 Pinch Salt
Instructions
- If you are using an Instant Pot wash and peel the sweet potatoes, place in a steamer basket and steam for 20 minutes. If you are using an oven wash and bake the potatoes with the skin on for 45 minutes at 375F after you prick them with a fork or knife. After they are baked skip to step 3.
- Add the peeled potatoes to a large mixing bowl and prepare the cinnamon, sugar, nutmeg, coconut, and salt.
- With your immersion blender or potato masher mix all the ingredients including the full fat coconut milk, vanilla extract and the coconut butter.
- Mix until you achieve a smooth consistency.
- Pour the ingredients in a 13x9 baking dish.
- Add several handfuls of vegan marshmallows.
- Then add the additional amounts of shredded coconut. This step is optional
- Bake for 20 minutes on 375F in your oven only until your marshmallows turn a golden color.
Notes
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