Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole

Prep Time: 10 min Cook Time: 45 min Total Time: 55 min Servings: 6

It would be a serious disservice if I didn't mention that this recipe is inspired by the amazing sweet potato casserole that my mother-in-law makes every year for Thanksgiving! Over the years, I have grown to love the time spent in the kitchen with her as we cook holiday dinners and talk about my husband's childhood antics! It goes to show that food is more than just food, it creates connections - whether it’s the time spent cooking together or the time spent at the dinner table talking and eating! This dish pays homage to those days in the kitchen and all the love that is shared through the food we make for each other. While I don't think we will ever be able to perfectly recreate the magical sweet potatoes my mother-in-law makes (trust me, we have tried!), we have created our own version - with a couple of delicious twists! Our favorite twist is the addition of lemon zest to the scrumptious combination of brown sugar, cinnamon, cloves, nutmeg, and ginger - it really brightens up the dish and balances out the traditional sweetness of this classic holiday side! We hope you have the opportunity to make this delicious Vegan Sweet Potato Casserole recipe with a loved one this holiday season and truly enjoy the quality time spent together cooking (and eating!) this incredible fall creation!



  • 4 large sweet potatoes, quartered

  • 2 tbsp vegan butter

  • 1/2 cup brown sugar

  • 1/2 tsp salt

  • 2 tsp lemon zest

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 2 cups vegan marshmallows

  • 1/2 cup almond slivers, toasted


  1. Preheat oven to 375° F (190° C).

  2. Bring a large pot of water to a boil. Add sweet potatoes and boil until the potatoes are tender when pierced with a fork. Drain potatoes into a colander and allow to cool.

  3. While the potatoes are boiling/cooling, add the melted vegan butter, brown sugar, salt, lemon zest, cinnamon, ginger, nutmeg, and cloves in a small bowl and stir to combine (the result will be a thick, dark mixture).

  4. Once the potatoes are cool to the touch, carefully remove the skins, leaving as much potato intact as possible. After removing the skins, place the potatoes in a medium baking pan and cut each of the potato quarters in half.

  5. Using a cooking brush, thoroughly coat the potatoes with the blend of butter, sugar, and spices. Once all of the potato pieces are coated, place pan in preheated oven and bake for 15 minutes.

  6. Remove the pan from the oven and sprinkle marshmallows and almond slivers over the potatoes. Return to the oven for 10-15 minutes or until the marshmallows are melted and begin to brown.

  7. Enjoy!