26 Oct

Vegan sweet potato pumpkin pie casserole recipe

Pumpkins and sweet potatoes are two of my favorite fall/winter vegetables. I just love them! My husband and I especially love sweet potato casserole. In fact, we are the only 2 that eat it at my side’s holiday celebrations. So, more often than not, I end up making it. Since time is of the essence (especially these days with Oskar!), it’s imperative to keep my recipes as simple as possible, but still delicious.

I didn’t have enough sweet potatoes at home, so I added a can of organic pumpkin puree that I had in my pantry. It added another level of richness to the casserole along with extra vitamins. Sweet potatoes and pumpkins are very high in Vitamin A. In fact one sweet potato has about 400% of your daily recommended amount and 1 cup of pumpkin has over 750%! Vitamin A is good for your eyes and is an antioxidant. There is also iron, calcium and vitamin C in each. Sure, we’re adding vegan butter and sugar to the recipe, but hey! It’s still decent for you ­čśë

Without further adieu, here is a simple vegan sweet potato pumpkin pie casserole recipe to make for your next holiday get together or crisp fall afternoon.
vegan sweet potato pie recipe

angle sweet potato pie recipe

vegan sweet potato casserole recipe side view

Sweet potato pumpkin pie casserole
Serves 10
Vegan sweet potato pumpkin pie casserole with dandies marshmallows on top! Perfect for fall and holiday get togethers!
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
  1. 3 medium to large sweet potatoes
  2. 1 can pumpkin puree
  3. 2 tsp vanilla
  4. 1/4 cup organic brown sugar + 1 T reserved
  5. 3 T maple syrup
  6. 2 tsp cinnamon + few dashes for later
  7. 1.4 tsp salt
  8. 3 T Earth Balance melted
  9. 1/4 cup non-dairy milk (such as almond milk or coconut milk)
  10. 1/4 cup non-dairy creamer such as So Delicious Coconut Creamer (any flavor)
  11. 1 tsp pumpkin pie spice
  12. 1 heaping T ground flax seed
  13. 1/4 cup raisins (optional)
  14. 1/4 cup old fashioned oats
  15. 1/2 cup Dandies marshmallows (vegan/vegetarian marshmallows)
  1. Boil and mash sweet potatoes (remove skin 1st if you'd like, or keep it on for extra nutrients)
  2. Preheat oven to 350 once potatoes are ready
  3. Add all ingredients into medium size mixing bowl aside from marshmallows and raisins
  4. Mix with hand mixer or Kitchen Aid on high until smooth
  5. Add in raisins, mix until well blended
  6. Add mixture to greased 9x9 baking pan
  7. Evenly distribute the top with marshmallows and oats
  8. Sprinkle extra cinnamon and brown sugar on top
  9. Bake for 40 minutes
  1. I like to make the sweet potatoes in advance. I make extra to use for dinner and reserve the remainder for this sweet casserole. This will save you 45 minutes! Double the recipe for a 13X9 pan for large gatherings.
A food and wellness site by Ashley Gilday https://ashleygilday.com/

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