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This vanilla sweet potato casserole is a modern spin on the classic Thanksgiving casserole. It’s light and sweet, full of vanilla flavor, and ready in just 30 minutes!
If you’re looking for a traditional sweet potato casserole with a jazzy new spin, then you have to try this vanilla sweet potato casserole.
It’s got all the things you love (like marshmallows) with the delicious addition of vanilla bean paste, vanilla sugar, and crunchy granola!
I love this casserole for Thanksgiving, Christmas, or any gathering where you’re craving sweet and creamy sweet potatoes.
Trust me, this simple yet stunning side dish will be the hit of your holiday table!
Ingredients for sweet potato casserole
- Mashed sweet potatoes – feel free to roast your own whole potatoes and mash them BUT you can easily use canned mashed sweet potatoes (like canned pumpkin but sweet potato) or simply buy a can of cooked yams and mash them.
- Coconut milk – I used refrigerated coconut milk to help smooth out the mashed sweet potatoes.
- Unsalted butter – Just a touch for richness and buttery flavor.
- Vanilla bean paste – I love using vanilla paste in this recipe as it gives a big punch of vanilla flavor with pretty black flecks.
- Brown sugar – The brown sugar brings in a touch of sweetness with a subtle molasses flavor.
- Pumpkin pie spice – I love using pie spice because it’s a delicious combination of spices like cinnamon, cloves, and ginger.
- Kosher salt – Gotta add a sprinkle to highlight the flavors.
- Vanilla sugar – If you can’t find vanilla sugar you can use course granulated sugar but the vanilla sugar will bring more of a vanilla punch.
- Granola – Use whatever granola you have on hand that you think would work well in this recipe. I used a basic honey nut granola that had no dried fruit or chocolate and was simply just oats and nuts.
- Mini marshmallows – I’m using your basic everyday mini marshmallow. Use whatever brand you love the most.
How to prepare your sweet potatoes
I found canned mashed sweet potatoes, so I used that for this recipe. It made putting it together so easy.
However, if you cannot find canned mashed sweet potatoes, try mashing canned cooked yams, roasted whole, or boiled.
To boil, simply skin the potatoes, cut them into 1-inch cubes, add them to a large pot filled with water, set over high heat, and boil until soft. Drain and mash.
What granola to use
For this recipe, I used a basic honey nut granola made from oats and nuts. I tend to shy away from granola with dried fruits in it for this topping, but in a pinch, it could work.
I also like granola with flavorings such as cinnamon, cloves, or pumpkin pie spice.
They tend to go well with sweet potatoes and vanilla flavors.
Make ahead
If you’re looking to prep this dish the night before, you’re in luck because it’s the perfect dish for prepping ahead!
I like to prep the mashed sweet potato part first, cover it, put it in the fridge, let it come to room temperature 30 minutes before baking, then freshly top it with granola and marshmallows and bake!
It’s just that simple!
My main reason for waiting to put on the topping is that the granola can get soft if it sits too long before being baked.
Storage and leftovers
Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
More sweet potato recipes
- The Best Baked Sweet Potatoes
- Sweet Potato Fries
- Instant Pot Mashed Sweet Potatoes
- Pesto Hummus Sweet Potato Bites
Vanilla Sweet Potato Casserole Recipe
Equipment
Ingredients
- 5 cups mashed sweet potatoes
- 1/4-1/2 cup refrigerated coconut milk
- 2 tablespoons unsalted butter
- 2 tablespoons vanilla bean 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
Instructions
- Preheat the oven to 350 degrees F and set out a 9×9 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet potatoes definitely grew on me also throughout the years. I need to make this!
Man you’re a good cook! Love all of the vanilla in here and the granola addition is so smart. I will absolutely be making this over the holidays!
I wouldn’t eat sweet potatoes when I was younger either. Once I married thomas though I stared to fall in love with them! Oh my! The vanilla with the sweet potatoes? Heaven!!
I’ve always loved sweet potatoes, I just can’t get on the whole marshmallow-topped casserole thing. (Well, maybe if it was a dessert. But marshmallows on savoury dishes weird me out. I blame my grandmother’s weird Jell-O salads consisting of lime gelatin and green peas and corn and olives and mini marshmallows. Ewwwww..)
Vanilla and pumpkin spice with sweet potatoes, on the other hand? Sign me up!
That vanilla bean paste is everything. It’s so, so, so freaking good! Also, I love that white casserole dish!
Now I love sweet potato casseroles but adding vanilla bourbon sugar? Genius!
One of my kids loves sweet potato but I’m still trying to convince the other one! This just might tip the scales in my favor!
This casserole has been an annual tradition in our family since I was a baby! This version looks delicious and I LOVE Nielsen-Massey’s products!
I love finding new sweet potato recipes, your version with the vanilla sounds wonderful, I need to try it soon!
I didn’t used to like sweet potatoes when I was a kid either. I’m not sure why, because I don’t think I actually tried them. Thankfully, now that I’m a grown-up, and not so stubborn, I’ve found out how much I really love them. Who knew? I’ll have to try your recipe. It looks wonderfully sweet with the addition of the coconut milk and all that flavorful vanilla!