Vegan Sweet Potato Casserole

A modern twist to the popular sweet potato casserole our grandmothers used to make, you can even add vegan marshmallows to top if you like!  

  • 4-5 cups sweet potatoes, boiled and mashed
  •     ½ teaspoon salt
  •     ¼ cup brown sugar or ¼ cup maple syrup
  •     1 teaspoon cinnamon
  •     8 teaspoon nutmeg (optional)
  •     2 tablespoons vegan butter, melted
  •     ¼ cup unsweetened almond milk or soy creamer


  •     ½ cup brown sugar
  •     2 tablespoons vegan butter, melted
  •     2 tablespoons all-purpose flour 
  •     1 cup pecans or walnuts, chopped
  •     Vegan marshmallows for top (optional)

Preheat oven to 350°F (175°C). Lightly oil a casserole dish.  Mix sweet potatoes, salt, sugar, cinnamon, nutmeg and vegan butter together and mix well. Adding a small amount of milk at a time to the sweet potato mixture to smooth it out, make sure the potatoes do not get too soupy. Mixture should be a little stiff. Pour into casserole dish.  With a wooden spoon, mix all topping ingredients together and sprinkle over casserole. Bake, uncovered for 25-30 minutes or until golden brown.


Choose sweet potatoes that are firm and heavy for their size and free of cracks and soft spots.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.