Dairy Free Sweet Potato Casserole
Dairy Free Sweet Potato Casserole - a delicious side dish recipe for Thanksgiving or Christmas dinner that's made with only 6 real, simple ingredients!
Ingredients
- 4-5 large yams washed and cut into large chunks
- ⅓ cup + 2 tablespoons real maple syrup
- ¼ cup plant based butter
- 2 tablespoons ground cinnamon
- ¼ teaspoon kosher salt
- 1-2 cups mini marshmallows optional
Instructions
- Prep: Preheat oven to 350℉. Spray a deep baking dish with non-stick cooking spray and set aside.
- Boil Yams: Bring a large saucepan or stock pot of water to a boil and then carefully add cubed yams. Let simmer until yams are cooked through and fork tender. Drain in a colander.
- Mash: Place cooked yams in a large bowl. Add ⅓ cup + 2 tablespoons real maple syrup, ¼ cup plant based butter, 2 tablespoons ground cinnamon and ¼ teaspoon kosher salt. Use hand mixer to fully combine.
- Adjust: Taste and add any additional maple syrup or cinnamon, as desired,
- Bake: Place sweet potato filling in a prepared casserole dish and spread out evenly. Bake for approximately 10-15 minutes. (Optional Step) Add 1-2 cups mini marshmallows on top in a single layer. Bake for an additional 5 minutes or so.
- Serve: Enjoy immediately!
Notes
- Make Ahead: make the sweet potato mixture the night before and place in your baking dish. Cover with plastic wrap or aluminum foil and refrigerate overnight. Bake for about 30 minutes and then add marshmallows as directed above.
- Hand mixer: option to use a potato masher or stand mixer instead.
- Storage: leftover sweet potato casserole can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 238kcal | Carbohydrates: 50g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 94mg | Potassium: 1169mg | Fiber: 6g | Sugar: 8g | Vitamin A: 197IU | Vitamin C: 24mg | Calcium: 47mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
