Sweet Potato Casserole

side dish

Sweet Potato Casserole Recipe

Try this classic sweet potato casserole using Old Salt Merchants Jamaican Ginger Sugar. Recipe inspired by Mississippi Vegan!
20 mins
30 mins
50 mins

Serves 6


  • 3 pounds sweet potatoes, peeled and cut into 1 1/2 inch chunks
  • 1 tablespoon rice vinegar
  • 1 tablespoon + 1 teaspoon Old Salt Merchant's Cyprus salt
  • 1/2 cup butter
  • 1/3 cup oat milk (or whole milk)
  • 1/2 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup coconut sugar
  • 1/4 cup Old Salt Merchants' jamaican ginger sugar
  • 1 teaspoon fresh grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper (optional)
  • Two 1- ounce bags of small marshmallows
  • 1/4 teaspoon ginger sugar


  1. Preheat oven to 350 degrees
  2. In a large pot, combine the sweet potatoes, vinegar, and 1 tablespoon of Cyprus sea salt. Add filtered water to cover the potatoes by a few inches and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain in a colander and return to the pot. Throw in the butter, milk, orange zest, orange juice, coconut sugar, ginger sugar, nutmeg, allspice, and cayenne, if using and the remaining 1 teaspoon Cyprus salt. Using a hand mixer, beat until fluffy.
  3. Transfer to a 9X13 inch baking dish and top with the marshmallows, covering the potatoes completely but don't overcrowd (you won't use all the marshmallow). Add a sprinkle of ginger sugar on top of the marshmallows. Bake until the marshmallows are beautifully browned. About 30 minutes. If you need to crank up the heat at the end to brown the marshmallows, do so. Crank it to 400 for about 6 minutes.


sweet potato casserole, thanksgiving side dish

Sweet Potato Casserole Reviews