My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Thanksgiving

Sweet Potato Casserole

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In previous Thanksgiving’s I would make a Sweet Potato Casserole, packed with butter, brown sugar, and topped with lots of marshmallow’s. This year I wanted to make my traditional, Southern Sweet Potato Casserole plant-strong and relatively guilt-free.

Sweet Potatoes Casserole that is vegan and gluten-free.


I hear there are vegan marshmallow’s somewhere out there but I decided to make a pecan glaze instead. I was inspired by Fat-Free Vegan’s Susan Voisin and her Sweet Potato Casserole with Pecan Topping. Her recipe looks beautiful but I didn’t want to add the sugar and margarine so my recipe differs dramatically. I prefer the Sweet Potatoes without the glaze myself but everyone seemed to like it when I served this to a dozen guest last week.

Sweet Potato Casserole with Pecan Glaze

Ingredients for Casserole

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon

Ingredients for Glaze

  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Do

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Serve

This casserole is perfect for Thanksgiving Dinner but is also delicious any other time of the year. It is really easy, can be made ahead of time and re-heats extremely well. Whether you make the glaze or not I think your guest will be impressed. My 1 and 3 year old’s took care of the leftovers in no time at all.

Sweet Potato Casserole

Sweet Potatoes Casserole that is vegan and gluten-free.

Sweet Potatoes Casserole that is vegan and gluten-free.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Instructions

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Notes

Can be made ahead of time and re-heated

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© Heather Mayes

Fluffy Vegan Mashed Potatoes

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With a few simple adjustments, you can make vegan mashed potatoes that are just as creamy and satisfying as their traditional counterparts. From selecting the right potatoes to choosing your favorite plant-based ingredients, creating a delicious vegan mash is easy and customizable.

But what if you’re vegan or cooking for plant-based friends or family? You can still enjoy ultra-fluffy, flavorful mashed potatoes without any dairy. In this post, we’ll dive into everything you need to know to create the best vegan mashed potatoes, from choosing the right potatoes to adding the perfect seasonings.

Choosing the Right Potatoes

The type of potato you use can make a big difference in the texture of your mashed potatoes. Here’s a quick breakdown of some popular varieties:

  1. Russet Potatoes: Known for their high starch content, russet potatoes are perfect for creating light, fluffy mashed potatoes. They break down easily when cooked, resulting in a smooth, creamy texture.
  2. Yukon Gold Potatoes: These potatoes have a slightly buttery flavor and a medium starch content, making them ideal for creamy, slightly denser mashed potatoes. Yukon Golds are a great option if you want a richer texture without sacrificing fluffiness.
  3. Red Potatoes: With a lower starch content, red potatoes make chunkier mashed potatoes with a more rustic feel. If you like a bit of texture in your mash, consider using red potatoes or mixing them with a starchier variety like russet.

For the creamiest vegan mashed potatoes, stick to russets, Yukon Golds, or a blend of the two. Avoid using waxy potatoes like fingerlings, as they can result in a gluey consistency when mashed.

Prepping Your Potatoes

For ultra-smooth vegan mashed potatoes, peel your potatoes before boiling to remove any tough skin. However, if you prefer a bit of texture and added fiber, leave the skins on for a rustic feel.

When boiling, cut your potatoes into evenly sized chunks to ensure they cook at the same rate. Cook them in water until they’re fork-tender but not falling apart. Overcooking can lead to excess water absorption, making your mash watery.

Creative Additions for Next-Level Flavor

Vegan mashed potatoes don’t have to be plain! Adding herbs, spices, and other flavor boosters can elevate them to a new level. Here are a few ideas:

  • Garlic: Roasted garlic adds a mellow, slightly sweet flavor, while minced garlic offers a more pungent, savory taste. Add it in while mashing for a garlicky kick.
  • Fresh Herbs: Chives, parsley, rosemary, and thyme add color and a refreshing touch. Add them as a garnish or mix them in just before serving.
  • Nutritional Yeast: This vegan staple provides a cheesy, umami flavor that makes vegan mashed potatoes even more satisfying. Start with a tablespoon and adjust to taste.
  • Coconut Cream: If you’re craving decadence, try a splash of coconut cream. Just a small amount can add a rich, buttery texture without overpowering the potato flavor.

How to Make Fluffy Vegan Mashed Potatoes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Instructions

Step 1 – Prepare Potatoes

Scrub, peel, and cut potatoes into large chunks.

Step 2 – Boil Potatoes

Cover with water and bring to a boil. Cook until potatoes very are soft.

Step 3 – Mash Potatoes

Drain potatoes and mash with a potato masher.

Step 4 – Season

Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.

Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Serving Suggestions and Pairings

Vegan mashed potatoes are incredibly versatile and pair well with a variety of dishes. Serve them alongside roasted vegetables, and top with plant-based gravy for the perfect holiday combination. They can also be used as a topping for shepherd’s pie or enjoyed as a cozy standalone dish with just a bit of fresh chives and a sprinkle of black pepper.

More Plant Based Side Dishes

If you like this recipe, you’ll love these vegan side dish recipes too:

Fluffy Vegan Mashed Potatoes

Fluffy Vegan Mashed Potatoes

Creamy, fluffy vegan mashed potatoes made with plant-based milk. Easy, flavorful, and perfect as a side dish for any meal or holiday feast!

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Instructions

  1. Scrub, peel, and cut potatoes into large chunks.
  2. Cover with water and bring to a boil. Cook until potatoes very are soft.
  3. Drain potatoes and mash with a potato masher.
  4. Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.
  5. Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes