Who doesn’t love a good sweet potato casserole? It’s one of my holiday favorites! This vegan sweet potato and pumpkin casserole recipe is no exception. It’s super tasty and super easy to make! My husband and I especially love sweet potato casserole. In fact, we are the only two 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 babies!), 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 550% of your daily recommended dose of Vitamin A!!
Anyways, who’s counting their nutrients around the holidays? Not me! So, time to dig in! Happy holidays!
Vegan Sweet Potato & Pumpkin Casserole
- Electric Mixer
- Mixing Bowl
- 9×9 Baking Pan
3 medium to large sweet potatoes1 can pumpkin puree
2 tsp vanilla
1/4 cup organic brown sugar + 1 T reserved
3 T maple syrup
2 tsp cinnamon + few dashes for later
1.4 tsp salt
3 T Earth Balance or vegan butter melted
1/4 cup non-dairy milk (such as almond milk or coconut milk)
1/4 cup non-dairy creamer such as So Delicious Coconut Creamer (vanilla, pumpkin spice, cookie flavors are best)
1 tsp pumpkin pie spice
1 heaping T ground flax seed
1/4 cup raisins (optional)
1/4 cup old fashioned oats
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 350once potatoes are ready3. Add all ingredients into medium size mixing bowl aside from marshmallows and raisins4. Mix with hand mixer or Kitchen Aid on high until smooth5. Add in raisins, mix until well blended6. Add mixture to greased9x9 baking pan7. Evenly distribute the top with marshmallows and oats8. Sprinkle extra cinnamon and brown sugar on top9. Bake for 40 minutesNotes1. 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.