Okay, I have a very serious question I need to ask you
When it comes to sweet potato casserole, are you team marshmallow or team brown sugar pecan
Actually, no matter which side you're on, you're in luck because this Thanksgiving classic is easy
to make fully vegan and both ways. Hello, I'm welcome. I'm Steph and I make vegan recipes that
hopefully everyone loves whether they're vegan or not. I actually have a lot of vegan Thanksgiving
recipes on my website but somehow I managed to overlook sweet potato
casserole until now so let's get started all right so we're just gonna start off by preheating the oven to 350 degrees
Fahrenheit and then we're just gonna grease a casserole dish you can use a
12 by 8 13 by 9 an oval casserole dish whatever you have
Next, we're gonna cook three and a half pounds of sweet potatoes
So you wanna peel them and chop them up into one inch pieces
so that they'll cook quickly. We're just gonna put the chopped potatoes into a large pot
and then cover it with water and bring the water to a boil. You gonna just let them boil until they are fork tender which usually takes around 10 to 15 minutes If you using marshmallows for the topping you could just chill out or work on another dish while the potatoes are boiling But if you gonna do the brown sugar pecan topping
we can make it right now. So before we start on the brown sugar topping
we're just gonna chop up a cup of pecans and melt a quarter cup of vegan butter
Then I'm just gonna mix my dry ingredients in a bowl. So that is two thirds of a cup of vegan brown sugar
a third of a cup of flour, one teaspoon of cinnamon, and a quarter teaspoon of salt
Mix that all up and then you are going to stir in
your quarter cup of melted vegan butter. You wanna make sure all of the dry ingredients
are moistened by the vegan butter. And finally, we're just gonna stir in those chocolate cans
and then set it aside. All right now that my potatoes are done I am just going to drain them and then put them in the bowl
of my stand mixer. If you don't have a stand mixer you just put them in a regular bowl and
either use a handheld mixer or a potato masher. So before we start mixing I am also going to add
half a cup of canned coconut milk six tablespoons of maple syrup or you could use brown sugar a quarter of a cup of vegan butter a teaspoon each of vanilla and salt and half a teaspoon each of cinnamon and nutmeg I going to start my mixer off on the lowest speed and I just going
to gradually increase it maybe to the third speed at max. You want to get it smooth-ish but there
should still be a few little lumps in there. All right so now we're just going to move this over to
our prepared casserole dish and add the topping of your choice you could either use a 10 ounce bag
of vegan marshmallows like dandies or you can use the brown sugar pecan topping that we prepared i
usually try to leave a little bit of space around the edge of the dish just because these toppings
are very sugary and they will cling to the side of the dish and get stuck there all right now this
is just going to go in the oven for about 30 minutes until your topping is golden
Okay so I actually got both versions here so I going to try them and I going to make a verdict I I gonna declare to the internet which one is better please don come for me brown
sugar let's see what you got hmm this brown sugar it's just so good it's so
melted perfectly with the pecans and with the vegan butter it just has such a
rich flavor honestly super delicious all right let's see well okay this is like impossible to decide these marshmallows just pair so
perfectly and they're all melty and brown and it just reminds me of roasting
marshmallows on a campfire I can't decide I'm a little partial to the
marshmallow probably because that's what I ate growing up but honestly they're
both so good. What I'm probably going to do for Thanksgiving this year is make a pan with half
and half and I'm going to eat both. Alright well that is all for this one. I hope that you have a
great holiday with the people that you want to spend it with and stay tuned because I have lots
of Christmas recipes coming up this year too. So make sure you subscribe if you want to catch those
and I will see you next time. Bye