Vegan Sweet Potato Casserole

Gluten-free Option

• Swap out the flour for a 1:1 gluten-free flour (affiliate link); this is my go-to for gluten-free baking.

Reduced Sugar Option

• Use a 1:1 brown sugar replacement (affiliate link) in place of brown sugar. I prefer this monk fruit option.

This is my twist on a classic sweet potato casserole! I add some blended silken tofu for a little protein, but it also adds some extra creaminess to the mashed sweet potatoes! I’m a firm believe in Sidesgiving (instead of Thanksgiving), because I’ve never like the mains. So, I try to add some protein in all of the side dishes, in ways that still taste amazing – you literally won’t be able to tell we added tofu here!

If you’re looking for some more high protein recipes to make this holiday season, be sure to check out my High Protein Green Bean Casserole and High Protein Scalloped Potatoes recipes.

Ingredients

Sweet Potato Filling

• Sweet potatoes – I used 3 medium sized sweet potatoes for this.
• Extra Firm Silken Tofu – make sure you use silken tofu for this recipe. Regular tofu (firm/extra firm) will result in something very unpleasant because it has a completely different texture and taste. Silken tofu can be found at most grocery stores and also online. There are two types – refrigerated and shelf-stable. I like to buy the shelf-stable brand Mori-Nu, specifically their Extra Firm Silken Tofu, but any silken tofu will work!

• Vanilla – I will likely never not add vanilla to sweet recipes!
• White sugar – I used white sugar for this. Brown sugar would also work. If you’re trying to reduce your sugar intake, I would still add some kind of sugar alternative to this if you want that classic sweet potato casserole taste.
• Pumpkin pie spice – just because 🙂

Topping

• Vegan butter – I used Miyokos when I made it, but any vegan butter will work!
• Brown sugar – a must have!
• Flour – I used all-purpose flour, but a gluten-free flour option should work fine as well!
• Cinnamon
• Chopped pecans – I really like the texture the pecans add to the sweet potato casserole, but if you have an allergy, it will still taste great without them!

Directions

Preparing the Sweet Potato Filling

• Boil of a pot of water.
• Peel and dice the sweet potatoes into ~2″ chunks.

• Throw the diced sweet potatoes in the boiling water for about 20 minutes, until fork tender.
• Pre-heat the oven to 350 F (177 C).
• In a blender, blend cooked sweet potatoes, silken tofu, sugar, vanilla and pumpkin pie spice until creamy.

Making the Topping

• Melt the butter in the microwave-safe container.
• In a small bowl, mix the melted butter, brown sugar, flour and cinnamon until well combined. I just do this by hand.

Assembly/Cooking

• Pour the sweet potato mixture into a smallish casserole dish, and spread it out evenly.

• Crumble the brown sugar topping on top. There should be enough to completely cover your sweet potatoes.

• Sprinkle the chopped pecans on top.

• Cook in the oven for 45 – 50 minutes, until the topping is kind of crumbly!

Silly Little Haiku

Three sweet potatoes

I enjoy hiding tofu

Brown sugar topping