This vanilla sweet potato casserole is a modern spin on the classic Thanksgiving casserole. Lightly sweet, full of vanilla flavor and ready in just 30 minutes!
I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post.
When I was a kid I wouldn’t touch sweet potatoes with a ten-foot pole. My parents would claim they were just as delicious as regular potatoes but I could not be fooled.
Then my dad tried to bake them, cover them in brown sugar and cinnamon and I still would have none of their tomfooleries.
Finally, they gave up and I went back to happily eating my white potatoes.
Plus, the sweet potatoes that were always at Thanksgiving were from a can and just covered in marshmallows.
I took a bite once and I all tasted was sugar.
Listen, I’m all for sugary sweetness but I want flavor too. Sugar is not flavor.
Fast forward to now and I’m pretty much in love with sweet potatoes.
I’m not sure what was wrong with my childhood self but I was now well.
They really are just as delicious as white potatoes. Don’t worry I will not love regular potatoes because of carbs for life. Am I right?
Usually, when I make sweet potatoes I mash them with a little coconut milk and call it a day. It’s so simple and packs a ton of flavor into any dish you serve it with. However, the one thing I have not been sold on is the whole super-sweet sweet potato nonsense. It just felt they were already sweet enough so how can you add more sweetness and not get overwhelmed?
Well, my friends, I have solved our little problem. That’s right! I have solved our sweet sweet potato problem. Instead of putting sweetness into every aspect of the dish I stuck with mostly added a nice vanilla taste to the potatoes by using Nielsen-Massey vanilla bean paste. It gives the sweet potatoes a nice flavor without being overpowering. I then topped it with Nielsen-Massey vanilla sugar, granola, and mini marshmallows. The mini marshmallows are mostly for nostalgia. You can’t serve Thanksgiving sweet potato casserole without marshmallows. I’m pretty sure there is a law against that.
- 5 cups mashed sweet potatoes
- 1/4-1/2 cup refrigerated coconut milk
- 2 tablespoons unsalted butter
- 2 tablespoons vanilla paste
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- Kosher salt, to taste
- 2 tablespoons vanilla sugar
- 1/2 cup granola
- 1/2 cup miniature marshmallows
- Preheat the oven to 350 degrees F and set out an 8x8 casserole dish.
- In a medium-sized mixing bowl add mashed sweet potatoes, 1/4 cup coconut milk, butter, vanilla bean paste, brown sugar, and pumpkin pie spice. If the mixture is not smooth add a little more coconut milk until desired consistency is met. Also, taste the mixture and add kosher salt if desired.
- Spoon mixture into the 8x8 casserole dish and top with 1 tablespoon vanilla sugar, granola, marshmallows, and the remaining 1 tablespoon vanilla sugar.
- Add to the preheated oven and bake for 20-30 minutes until the mixture is warmed throughout and the marshmallows are toasted.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 496Total Fat: 26gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 46mgSodium: 216mgCarbohydrates: 62gFiber: 4gSugar: 38gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.