This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.
T H A N K S G I V I N G is just around the corner and for the past week, I’ve been creating recipes around the clock for ya’ll to be able to incorporate into your Thanksgiving this year.
Most of my dishes are vegan, so all of you who want to enjoy things in a healthier way will enjoy what’s to come—for sure!
Of course, with Thanksgiving comes so much! Prepping, buying foods and entertainment items, remaining organized, actually cooking or baking, and so much more.
That’s why, I’ve decided to create my own Thanksgiving Guide which will help you to master the big day ahead, whether you have a ton of guests or a small crowd.
Just be sure to sign up to my Email List to receive it in the next few days.
Trust me, you won’t want to miss out on this guide, especially if you’re thinking about making healthier dishes this year!
OK, so back to this recipe. Sweet Potato Casserole is LITERALLY one of my favorite Thanksgiving dishes of all time.
I recently began making it every year (for the past 2-3 years), however, my Mother-in-law was the original person who blessed our stomachs with this dish.
Her version isn’t Vegan at all, BUT IT’S SO GOOD, Ya’ll.
She often adds nice chunks of sweet potato and fills it up generously with raisins, pineapples, fall spices, and of course Marshmallows. I just love the gooeyness of it all.
I remember making these Garlic Herb Dinner Rolls two years ago for Thanksgiving and LOVING them. I believe that these were my first time making homemade dinner rolls and I’ve never looked back since.
When it comes to a great appetizer—-these Kale Spinach Pesto + Tomato Bruschettas are EVERYTHING! I actually made these last year, right before Thanksgiving and they made for the perfect handheld bites for everyone.
Honestly, when it comes to this sweet potato casserole, I’m pretty confident that it will be the real deal. A crowd-pleaser for sure.
Matter of fact, I’ll be rounding up all of my best Thanksgiving recipes (both vegan and non-vegan) next week so that you have a great idea of the options available, since I know that creating a menu for such a big day of gathering can feel overwhelming from time to time.
When it comes to this Vegan Sweet Potato Pie, it is smooth, velvety, naturally sweetened, full of sweet potato flavor and is housed with a buttery, flaky crust.
This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles.
These Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze are something right out of a sweet treat magazine. They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite.
These Thick + Fluffy Sweet Potato Pancakes are healthy, dairy-free, and are the perfect way to kick-start your day. Whether you want an awesome seasonal flavor or just something sweetly homemade, this recipe makes for a great breakfast or brunch dish in just 25 minutes–total.
You’re sure to LOVE the flavors in these Sweet Potato Berry Breakfast Boats. Packed with velvety roasted insides of the sweet potato, tartness of the blueberries + blackberries, along with the nuttiness of the peanut butter and top things off—a slather of greek yogurt for a touch of sweetness; these breakfast boats are the perfect way to kick start your day, meal prep for the week ahead, or even to enjoy for brunch.
Packed with a velvety roasted inside of mashed sweet potato tossed in shredded sharp cheddar cheese, topped with spinach, fluffy scrambled eggs, and a bold flavor from the brown sugar bacon; these Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats are the perfect way to kick-start your day, meal prep for the week ahead, or even to enjoy for brunch.
OK, let’s dig into this recipe, shall we?
Preheat your oven to 375 degrees Fahrenheit and grease a medium cast iron skillet with vegan butter or coconut oil.
Begin by adding the cooked sweet potatoes (the insides only!) to a Medium bowl along with the maple syrup, vanilla, raisins, cinnamon, nutmeg, ground cloves, sea salt and marshmallows. Gently toss everything together until well combined.
Transfer the mixture a skillet and then make the pecan topping.
For Pecan Topping:
Mix all ingredients in a small bowl until well combined.
Top sweet potato mixture in the skillet with pecan topping until fully covered and bake in the oven (covered with foil) for 10-15 minutes.
Then remove foil covering and bake uncovered for another 10 minutes or so, until marshmallows have melted and pecans are brown and caramelized.
Once done, remove from oven and let cool for 2-3 minutes before serving.
Enjoy it as a side along with your other Thanksgiving dishes.
If you choose to make this Vegan Skillet Sweet Potato Casserole recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Skillet Sweet Potato Casserole.