Dairy-free, Gluten-free, Vegan

We all have that one dish at Thanksgiving that is an absolute MUST! For me, it’s gotta be Sweet Potato Casserole with the warm cinnamon maple flavor and toasty marshmallows on top.

Nothing quite says Thanksgiving like a plate filled to the brim with all the tasty food, and I’d be lying if I said I didn’t dip everything on my plate in my sweet potato casserole because it’s THAT good! Ham and sweet potatoes? Yes please! Stuffing and sweet potatoes? Heck yeah! ... you get the point... I like my sweet potatoes.

In true Wanderfully Wholesome fashion, this recipe is a healthified version of the classic dish and brings together the flavors or cinnamon and sweet maple.

It is vegan, dairy free, and of course gluten free - a dish everyone can enjoy! Hope you give it a try this holiday season!

Sweet Potato Casserole

Yields

Prep Time:

Cook Time:

What you’ll need:

4-5 sweet potatoes (large), peeled and cut into thirds
1 cup full fat coconut milk (the cream at the top of the can is the best for this recipe)
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
3-4 Tbsp maple syrup
2 Tbsp vegan butter (I use Earth Balance)
1 bag marshmallows (Dandies is a great natural, vegan brand)

What to do:

Preheat oven to 350
In a large pot on the stove, bring water to a boil (enough for all sweet potatoes)
Boil potatoes for 20 minutes, then drain
Using a potato masher or stand mixer, mash potatoes until creamy
Stir in spices, maple syrup, and butter until combined
Grease a baking dish with coconut oil and pour in sweet potato mixture
Top with marshmallows
Bake for 15-20 minutes, then broil for 2 minutes (watching carefully so marshmallows don’t burn)

Make sure to share with me if you whip this up for your loved ones using #wanderfullywholesomeeats

Hope you have a wonderful Thanksgiving and celebrate all that you're grateful for!

xoxo

Danielle Webb