Sweet Potato Casserole (Vegan, WFPB)

If you have been following me for any amount of time, you will know about my love of sweet potatoes. Growing up I think the one plant food that kept me alive was the sweet potato. For as long as I can remember they have been one of my all time favorite foods. Now with that being said, growing up I don't think I ever had a sweet potato without being topped with half a stick of butter and half a cup of brown sugar. I clearly do not eat my sweet potatoes like that any more, but I have to say I enjoy them just as much if not more now that I make them healthfully. Growing up I remember we would cook our sweet potatoes in the microwave or in the oven. Now those are both valid ways to cook a sweet potato, but my favorite way to cook sweet potatoes is in the InstantPot on the pressure cook setting for 30 minutes. I know a lot of people think that is way too long, but I guarantee those people haven't tried my InstantPot sweet potato recipe yet. Because if you have, you will know that it produces what I would say is the sweetest sweet potatoes I have ever had the pleasure of eating. And that really makes a difference for recipes like todays sweet potato casserole. It does call for some maple syrup to ensure it is rich enough, but with the potatoes being cooked perfectly before hand they don't need much to make this a delicious dish. I realize that some may be used to adding a topping to their sweet potato casserole. You can always go a head and make a topping for this dish, I opted to go without to make it an even more of a low fat vegan compliant dish. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's what you will need!


  1. Mash your sweet potatoes inside the baking dish

  2. Add the remaining ingredients to the mashed sweet potatoes

  3. Mix together well

  4. Smooth out the mixture

  5. Bake at 375 F for 25-30 minutes


- Plant Based Gabriel

© 2018 Plant Based Gabriel