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
- 4 tablespoons plant based butter
- 2 tablespoons ground cinnamon
- 1/3 cup + 2 tablespoons real maple syrup
- 1/4 teaspoon kosher salt
- 1-2 cups mini marshmallows optional
Instructions
- Preheat oven to 350 degrees F. Spray a deep baking dish with non-stick cooking spray and set aside.
- 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.
- Place cooked yams in a large bowl.
- Add plant based butter, ground cinnamon, maple syrup and salt.
- Use hand mixer to fully combine.
- Taste and add any additional maple syrup or cinnamon, as desired,
- Place sweet potato filling in a prepared casserole dish and spread out evenly.
- Bake for approximately 10-15 minutes.
- (Optional Step) Add mini marshmallows on top in a single layer. Bake for an additional 5 minutes or so.
- Serve 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.
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