Vanilla Sweet Potato Casserole (2024)

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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!

If you’re looking for a sorta traditional with a jazzy new spin sweet potato casserole 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 and Christmas or honestly for 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 own sweet potatoes

I found canned mashed sweet potatoes so I used that for this recipe! It made throwing 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 into 1-inch cubes, add 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 that consisted of 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 that has flavorings such as cinnamon, cloves, or pumpkin pie spice.

They tend to go well with the flavors of the sweet potatoes and vanilla.

Make ahead

If you’re looking to prep this dish the night before you’re in luck because this is the perfect dish for prepping ahead!

What I like to do is 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 for 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