The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Tasty Sweet Potato Casserole
Facebook Tweet Google+ Pinterest Email More Sharing Options

Tasty Sweet Potato Casserole

Sweet potato casserole is a staple at Thanksgiving, family reunions, church dinners and other gatherings. This recipe for sweet potato casserole has been adapted to a vegan recipe. It is very tasty. The casserole should be served warm. Consider carrying it to your event in a casserole dish with a cover and heat sealed bag or on a warming tray.

Casserole Ingredients:

  • 4 medium sweet potatoes
  • 1/3 cup maple syrup
  • 3 T. dark brown sugar
  • 3/4 t. salt
  • 1/2 tsp vanilla flavoring
  • 1/4 cup plain unsweetened dairy-free soy yogurt
  • 1/4 cup coconut milk or soy milk


  • 1/2 cup dark brown sugar
  • 2 tbsps margarine
  • 1 cup pecans halved
  1. Bake sweet potatoes and allow to cool.
  2. Coat a 9 x 12 glass oven proof casserole dish with a vegetable cooking spray.
  3. Preheat oven to 350 degrees farhenheit.
  4. Remove the outer skins from the sweet potatoes and discard.
  5. Cut sweet potatoes up into small chunks.
  6. Place sweet potatoes into a large mixing bowl.
  7. Add maple syrup, 3 tbsps dark brown sugar, salt, vanilla, yogurt and milk.
  8. Sit the mixing bowl with ingredients in the kitchen sink.
  9. Use a hand mixer on low then medium to combine ingredients until smooth.
  10. Place ingredients from mixing bowl into casserole dish.
  11. Melt margarine in a microwave safe bowl.
  12. Add 1/2 cup dark brown sugar and pecans to margarine and stir with fork until sugar is damp from the margarine and begins to crumble.
  13. Sprinkle mixture over top of casserole.
  14. Bake for 30 minutes or until casserole is a light golden brown.

I have not tried vegan marshmallows and have not seen vegan marshmallows in the grocery stores in Alabama. However, the casserole would certainly be tasty topped with vegan marshmallows instead of the brown sugar and pecan topping. Another option would be to add coconut flakes to the topping or the actual casserole ingedients.

The brown sugar and maple syrup definitely add calories to the mixture; however, sweet potato casserole is a great alternative to a non-nutritious dessert. A medium sized baked sweet potato contains 180 calories. Sweet potatoes are low in saturated fat, cholesterol and sodium. They contain anti-inflammatory properties and are an excellent source of potassium and vitamin B6. Sweet potatoes also contain vitamin A, vitamin C and manganese. People needing to up their dietary fiber intake should consider sweet potatoes.

The pecans in this casserole are not substantial for protein. The casserole should be considered a side dish in the meal and served with a protein to assure adequate protein intake. I would also recommend a green leafy vegetable such as turnip greens to round off the meal.

Sweet potatoes are excellent baked in the over and served with non-dairy margarine. Place a slit in the skin and squeeze potato from end to end so that it pops open.

Be sure to add your sweet potato casserole suggestions below in the comment section.




*Image courtesy Flickr creative commons.

Healthy Snacks Delivered Monthly
  1. Jalenagraham
    Yum. Oh, sweet potatoes are so good for you and so very yummy.
    1. Carolyn
      Thanks for the vote and comment! I love sweet potato casserole and yes I have a sweet tooth!
  2. Roopam
    Sweet potato is very healthy with all its nutritious properties...Nice recipe Carolyn...#5
    1. Carolyn
      Thanks Roopam for the comment and vote! Unfortunately I love sweets...but at least sweet potatoes have nutrition value!
  3. Sheila Ray
    I love sweet potatoes. They are excellent steamed as well! voted
    1. Carolyn
      I have not eaten them steamed Sheila. Although we often cook baked sweet potatoes in the oven. Thanks for the vote and comment!
      1. Sheila Ray
        They are good just peeled and cut into big chunks and steamed in the microwave for around 7 minutes or less (depending on quantity). However, my absolute FAVORITE way to make them is roasted. I peel them and cut them into chunks, sprinkle with olive oil, season with salt and pepper, and roast at 400 degrees for about an hour, stirring every 20 minutes or so. I also add brussel sprouts, red potatoes, carrots, cauliflower, broccoli or any other kind of hearty veggie you desire. YUM! (but not very summery)
        1. Carolyn
          Sounds good! What is the difference Sheila from roasting and baking?
  4. Charlotte
    yummmm #7
    1. Carolyn
      Thanks Sis! I appreciate the vote and comment!
  5. dianabart
    Sounds yummy! voted and will share on my vegan page! :_
    1. Carolyn
      Thanks Diana! I appreciate your sharing the article. Posted this yesterday, cleaned someone's house and then worked 7 p.m. to 6 a.m. this morning at the hospital. Not use to 3rd shift yet....going back to bed!
  6. Teresa
    Just voted for you Carolyn. That does look yummy. However, I'm not one for sweet potatoes. Looks good though.
    1. Carolyn
      Thanks Hawksnests78! I appreciate the vote and comment!


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.