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This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious main course, especially when accompanied by a hearty soup or stew like our Autumn Lima Bean Stew.

See more vegan recipes that are worthy of the Thanksgiving-table.

Ingredients

Savory Cream Sauce
  • ½ cup cashews
  • 1½ cups plant-based milk
  • 1 cup nutritional yeast
  • ¼ cup oat flour
  • ¼ cup lemon juice
  • Sea salt
  • Ground black pepper
Sweet Potatoes and Stuffing
  • 4 medium sweet potatoes, cut into ½-inch-thick rounds (about 3 pounds)
  • 1 medium red onion, cut into ¼-inch dice (2 cups)
  • 1 pound mushrooms, cut into ¼-inch dice
  • 2 tablespoons minced fresh garlic (12 cloves)
  • 1 tablespoon (2–3 sprigs) finely chopped fresh rosemary (or ½ tablespoon dried)
  • 1 tablespoon (5–6 sprigs) finely chopped fresh thyme (or ½ tablespoon dried)
  • 2 tablespoons red wine vinegar
  • 1 cup breadcrumbs
  • ½ cup fresh or dried cranberries
  • ¼ cup finely chopped fresh chives, divided
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Soak the cashews in ½ cup hot water for 10 minutes. Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.
  3. Steam sweet potatoes in a steamer insert set over a pan of boiling water, covered, for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork. You might need to do this in batches.
  4. Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. (There is no need to add water; the mushroom will release enough liquid to cook the vegetables without them sticking to the pan.) Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
  5. Spread ½ cup of Savory Cream Sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another ½ cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
  6. Bake, uncovered for 20 to 25 minutes until the top is brown and crumbly.
  7. Remove from the oven and garnish with remaining fresh chives.
  8. Serve with the remaining Savory Cream Sauce, warmed up, on the side. You may need to add water if the sauce is too thick.

Comments (15)

(3.75 from 8 votes)
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Sandra1 week ago
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What steps can you do ahead of time? I want to serve this tomorrow and I am wondering what can be done today.

Shannon Leone2 weeks ago
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Looks yummy, but my son is allergic to cashews. Can you recommend a replacement? Or, can it be made without it?

Jessie1 week ago
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Usually I see white beans as a replacement for cashews

Nick1 month ago
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Pretty tasty supper dish. I omitted one sweet potato and added cubed tofu for extra protein. I also used 6 cloves of garlic instead of the 12. Next time, I think I’ll throw in some celery and cut back on the lemon just a smidge.

Seadub2 months ago
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Added fresh grated ginger with equal parts garlic, (subtracted rosemary ’cause a family member isn’t too keen on that flavor) also added one chopped jalapeño for some heat. Will keep this recipe on deck for larger friend and fam gatherings. Thanks for the base recipe!

Seadub2 months ago
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added fresh grated ginger with equal parts garlic, and jalapeño for heat, took out rosemary. Really tasty! Will keep this recipe on deck for larger meals with friends and fam! Thank you for the base recipe!

Grace9 months ago
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THIS is seriously the BEST meal I’ve had at FOK! Truly. I even overcooked my squash – but that’s ok, it was still the most beautiful meal. It made me think of Thanksgiving. I am grateful for this recipe.

Grace10 months ago
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I made this last night. I was NOT expecting THIS! UTTERLY AMAZING. It will be a staple in my life.

Melinda Scott11 months ago
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I love how versatile this recipe is! We have a nut allergy, so I omit the sauce. I use stuffing instead of bread crumbs (adjust the seasonings) and this year I’ll remember the cranberry (sauce). I’ll often use canned sweet potatoes instead of fresh. It is so delicious! I love this recipe, especially for Thanksgiving and Christmas. Yum!

Carolyn1 month ago
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How well does it work without the sauce? We too have a nut allergy in our family. This sounds good except for that part. I want to make sure it isn’t dry.

Laura1 year ago
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I didn’t like the result. The taste was very strong and weird. Too much garlic even though I decided to put less.

Grace10 months ago
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I think there’s a misprint in the recipe. It says 2 Tbsp minded garlic, but then says 12 cloves. Yeah, 2-3 cloves is all you need. Mine did not at all have a garlicky aroma.

Shannon1 year ago
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Is it ok to omit the nutritional yeast? Is there something I can substitute?

Diana1 year ago
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How many servings is this?

P1 year ago
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Absolutely delicious! My two and three year olds finished their serving.

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Vegan Sweet Potato Casserole with Herbed Mushroom Stuffing

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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