Vanilla Sweet Potato Casserole Recipe
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!
Servings: 6 servings
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 9x9 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
Serving: 1serving | Calories: 241kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 419mg | Fiber: 4g | Sugar: 18g | Vitamin A: 15841IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg