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 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)


  1. Preheat oven to 375°F
  2. 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.
  3. 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.
  4. 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.


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

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

sweet potato casserole