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Sweet Potato Casserole

Sweet Potato Casserole



  • 7 cups cubed peeled sweet potatoes (2 pounds)

  • ½ cup coconut milk

  • 5 tablespoons vegan butter, melted, divided

  • 1 teaspoon salt

  • ½ teaspoon vanilla extract

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground pepper

  • ½ cup chopped pecans

  • ¼ cup pepitas

  • ¼ cup chopped dried fruit, such as cherries, dates, raisins or currants

  • Instructions

    • Preheat oven to 350 degrees F.

    • Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add coconut milk, 4 tablespoons butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.

    • Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.

    • Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.

  • Credit:

    Eating Well


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