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Vegan sweet potato casserole

Sweet potato casseroles are extremely popular, and they are healthy, as well, so it is good to have a version suitable for a vegan guest.


2 1⁄4 lb sweet potato (chopped, not peeled)
1 c milk (soy milk)
1 c brown sugar (3/4 for the casserole, 1/4 for the topping)
1 1⁄4 t salt (4/5 for casserole, 1/5 for the topping)
6 T water (mix with egg replacer)
  vegetable oil (cooking spray)
1⁄2 c marshmallow
1⁄4 c flour (whole grain flour)
1 t cinnamon (ground)
2 T butter (cold vegan butter, cut into small pieces, chilled)
1⁄2 c nuts (toasted and chopped, walnuts or pecans work well)
1⁄2 c raisin (optional)


Preheat oven to 375°F

Place potatoes into a Dutch oven, cover with water. Bring to just a boil. reduce heat and simmer for 20 minutes, until fork tender. Drain. Allow to cool slightly and then peel.

Place potatoes into a large bowl,add the creamer/milk, brown sugar, salt, and vanilla. Beat until smooth. Add egg re-placer mixture and beat well. Pour mix into sprayed 13x9 inch baking dish.

Make the topping. Sprinkle top of potatoes with the marshmallows. In a medium bowl combine the rest of the topping ingredients, excluding the nuts and raisins. Using a fork, combine until it resembles coarse corn meal. Add in nuts and raisins. Sprinkle mixture over marshmallows and bake for approximately 30 min.

Total time
1 hour, 5 minutes
Cooking time
Preparation time
4 servings


You can replace the soy creamer or milk, with reserved 1 cup of the water used for boiling the sweet potatoes.


North American cuisine

moderate, simmer, bake
vegetarian, side dishes, desserts
American food recipes
Food in U.S.A.