Vegan sweet potato casserole

Vegan Sweet Potato Casserole

Course Side Dish
Cuisine Vegan
Keyword carrot, casserole, Christmas, Gluten free, kale, Oil free, party food, side dish, sweet potato, Thanksgiving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 240kcal
Author Maria Gureeva



  • 2 large sweet potatoes peeled and chopped
  • 2 tbsp peanut butter
  • 1 tbsp mustard ensure vegan and gluten-free
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tbsp tamari
  • 2 medium carrots peeled and chopped
  • 1 cup kale de-stemmed and chopped


  • Preheat the oven to 200 degrees C/400 F.
  • Boil the sweet potato pieces for around 15 minutes, until fully softened. Drain and rinse, and then transfer to a bowl and mash with a potato masher until smooth.
  • Add the peanut butter, mustard, nutritional yeast, cumin, turmeric, tamari, carrot and kale. Stir well, and then transfer to a casserole dish.
  • Sprinkle with the breadcrumbs and bake in the preheated oven for around 15 minutes, until the carrots have softened.┬áServe immediately or store in an air-tight container for up to 3 days.


Calories: 240kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 704mg | Potassium: 922mg | Fiber: 8g | Sugar: 10g | Vitamin A: 30887IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 3mg