Vegan Sweet Potato Casserole – a delicious recipe with sweet potatoes, pineapple, buttery spread, cinnamon, salt, pecans. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400 degrees. Wash sweet potatoes and place them on a foil lined shallow roasting pan. Do not peel. Bake for 1 1/2 hours or until a fork easily pierces the potatoes. Let cool enough so that you can handle and remove potato skin. Drain the pineapple but reserve the juice in case you need more moisture for the casserole. Add crushed pineapple, buttery spread, cinnamon and salt to the potatoes and mash until smooth. If needed, add some or all of the reserved pineapple juice. Place in a lightly greased casserole dish and warm (covered) in a 350 degree oven for 20 to 30 minutes. Or, you can cover and refrigerate and warm it the next day. Garnish with pecans right before serving.
179
kcal
Calories
7
g
Fat
29
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large sweet potatoes (about 3 1/2 pounds), 1 8 ounce can of unsweetened crushed pineapple, 2 teaspoons of Earth Balance or other vegan buttery spread, 1/4 to 1/2 teaspoon cinnamon (to taste), and more.
Yes, Vegan Sweet Potato Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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