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Have you tried vegan marshmallows? I haven't even laid eyes on them yet. Unfortunately, in my neck of the woods, vegan marshmallows just aren't "a thing" yet.
When I was a kid, sweet potato casserole topped with marshmallows was one of my favourite things about Thanksgiving. That and turkey, gravy, mashed potatoes, stuffing, cranberry jelly, and dinner rolls with butter. I'd veganized the turkey (sorry, I mean Tofurky has), the gravy, the mashed potatoes, the stuffing, switched to cranberry sauce, and fallen in love with vegan butter. But the fluffy, toasty marshmallow-topped sweet potato casserole wasstill on my list. I've been waiting patiently for vegan marshmallows to make it to the Canadian mainstream, but they are still. not. here.
(Left) Spiced mashed sweet potato base, (Right) Sweet potato based topped with aquafaba meringue - uncooked.
WellI couldn't wait around any longer. Something had to be done. After developing a Vegan Meringue Pie and a Raspberry Eton Mess for Nature's Path using aquafaba this summer, I knew what my next course of action would be. You see, aquafaba, better known as the less sophisticated sounding "bean juice" (as in, the liquid from a can of chickpeas) happens to make really great meringue which isvery very close to marshmallow cream. Marshmallow cream almost equals marshmallows. Let's roll with this.
We're topping a lightly-sweetened, slightly buttery, perfectly spiced mashed sweet potato base with a sweet, airy, and TOASTY aquafaba marshmallow cream. Yep, we've damn near done it. And we didn't even need vegan marshmallows. Happy Holidays!
PS: It's Vegan MoFo Day 16! (that's Vegan Month of Food for anyone who thinks I'm crass for throwing around the "mofo" word damn near everyday for last 2 weeks.)The challenge is to talk about vegan food, as much as possible, for the entire month of November.I’m shooting for 5 days a week. For the rest of the month, the posting schedule will (hopefully!) be Sunday-Thursday. JSYK: I’m not really following the 2016 Vegan Mofo Themes and Prompts, but I am using them as inspiration when needed!
Here are the posts so far:
Day 1:
Day 2: How to Make the Best Vegan Grilled Cheese
Day 3: Review: Vegan Pantry Haul from iHerb
Day 4: Vegetable Pot Pie with Vegan Biscuits
Day 6: Vegan Caffé Mocha
Day 7:
Day 8:
Day 9: Vegan Jackfruit + Mushroom Gyros with Tzatziki
Day 10: Vegan Molasses Cookies
Day 13: Vegan Holiday Burger
Day 14: Vegan Pumpkin Pie with Caramel Walnut Sauce
Day 15: Vegan Holiday Shepherd's Pie
Day 16: Aquafaba Marshmallow Topped Sweet Potato Casserole<
Vegan Sweet Potato Casserole with Aquafaba "Marshmallow" Topping
★★★★★5 from 2 reviews
- Author: Brittany Mueller
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 1 5"x7" casserole 1x
- Category: Casserole, Side dish, Thanksgiving, Christmas
- Cuisine: Vegan
Description
Sweetened and spiced mashed sweet potatoes topped with a toasty "marshmallow" topping.
Ingredients
Scale
- 800g sweet potatoes (approx. 2 medium-large)
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 2 tbsp unsweetened almond milk
- ¼ tsp pure vanilla extract
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- pinch pumpkin pie spice (optional)
- pinch salt
- ½ the liquid from a (540 ml/19 fl oz) can of low sodium or no salt added chickpeas
- ¼ tsp cream of tartar
- ½ cup granulated sugar or berry sugar
Instructions
Sweet Potato Base
- Preheat oven to 350F.
- Peel and chop sweet potatoes into 1 ½" chunks. Transfer to a large saucepan and cover with water (add about 1" of extra water.) Bring to a boil over high heat and cook until potatoes are fork tender. While potatoes are boiling, begin whipping aquafaba marshmallow topping (below.)
- Drain potatoes and mash with butter, brown sugar, almond milk, vanilla, cinnamon, ground ginger, pumpkin pie spice (optional), and a pinch of salt. Mix well and taste. Adjust salt to suit your preference.
- Layer the sweet potatoes into the bottom of a 5" x 7" casserole dish. Top with aquafaba mixture (directions below), and bake for 15-20 minutes. Finish under the broiler if the topping isn't toasty enough.
Aquafaba Marshmallow Topping
- A stand mixer with a wire whisk attachment works best for making this aquafaba topping. A hand mixer is a good substitute but it will take longer to reach soft and firm peaks.
- Combine the chickpea liquid and cream of tartar. Beat on high until soft peaks form. Depending on the quality of your chickpea liquid this can take just a few minutes up to 10 minutes.
- Slowly add the sugar and continue beating until stiff peaks form. Rub a small amount of the meringue between your fingers, if the mixture feels gritty continue beating until the sugar dissolves.
- Tip: You can’t overbeat aquafaba the same way you can overbeat egg whites. If in doubt, beat the aquafaba a little longer.
Notes
Double recipe to for a 9" x 13" casserole dish.
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Vegan Thanksgiving Recipe Roundup »
Reader Interactions
Comments
hannah pritchard
Hi. Tommorow is Christmas and I'm wondering how I can store this? Room temp?
Reply
Brittany
In the fridge!
Reply
Breanna Anderson
Hi! I am wanting to make this the day before. Can the topping go into the fridge and be reheated?
Reply
Brittany
I'm not sure what you mean. Like you want to prepare the topping ahead of time and then cook it on top the next day? In that case, I think it should work just fine!
Reply
Gita
I made this last thanksgiving for my family and they all loved it! Even my omni boyfriend!
★★★★★
Reply
Brittany
Oh yay! I'm so glad to hear that, thank you SO much Gina!
Reply
Karla
Can I use coconut sugar?
Reply
Brittany
That should be just fine!
Reply
Tina
For the Aquafaba Marshmallow Topping.
1. How much liquid do I need to use is it a 1/2 cup or 1 cup?2. Does the topping fall flat or hold up?
3. I wanted to use a chef torch for the topping instead of placing
in the oven will that work? If so do I just cook the casserole and let it cool before I put the marshmallow topping on it and use the torch?Reply
Brittany
Hi Tina! The topping will hold up, not fall flat. If you're using a torch (I used one for the photo shoot!) I'd still bake the casserole as directed with the topping and then use the torch instead of the broiler to toast the topping to your liking afterwards. As for the amount of liquid, strain ALL the liquid from a can of no salt added chickpeas and then use approximately half of the liquid. I hope that helps!
Reply
Sarah A
This is perfect! Just I am hoping to make for Christmas dinner! My only question is: what size can of beans?
Reply
Brittany
Thanks Sarah! Great question, I used a 540ml/19 fl. oz. can of no sodium added chickpeas.
Reply
Sandy
Does it actually taste like marshmallows? I'm planning on making this tonight but I need to make sure all the flavors are there.. Thank you!
Reply
Brittany
Hi Sandy! Unfortunately it's been a looong time since I last ate marshmallows so I'm not 100% sure. But the overall dish definitely had the flavours of my mom's marshmallow topped sweet potato casserole!
Reply
Cheryl
Vegan marshmallow meringue---you are a genius!
I love it. Can I make meringue cookies with this for Christmas??★★★★★
Reply
Brittany
Yes you can!! I like to do that with the leftover meringue from pies and such.
Reply
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