Creamy Vegan Golden and Sweet Potato Bake

A creamy, dreamy vegan golden and sweet potato bake with a hint of apple, this casserole is pure comfort. Using a plant-based trio of vegan “dairy” foods, this crowd-pleasing dish is welcome at everyday meals yet is special enough to serve as  holiday fare.

Though the recipe calls for golden potatoes, you can swap in red-skinned potatoes if you prefer.

Sweet potatoes are one of the most ancient and valuable food crops of the Americas. Not to diminish the value of golden potatoes, their partner in this dish, but in comparison, sweet potatoes are substantially richer in nutrients.

Sweet potatoes are especially high in vitamin A, have a good amount of B6, and the major minerals. They’re also a good source of fiber. Despite how sweet and rich they taste, they’re surprisingly low calorie and have no fat. Here’s a complete view of the nutritional profile of sweet potatoes.

Recipe is adapted from Vegetariana by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 6

Creamy Vegan Golden and Sweet Potato Bake

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A creamy, dreamy vegan golden and sweet potato bake with a hint of apple, this casserole is pure comfort. Using a plant-based trio of vegan “dairy,” this dish goes down easy and is a real crowd-pleaser for everyday meals or special-occasion fare.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 4 medium golden potatoes
• 3 medium or 2 large sweet potatoes
• 2 tablespoons vegan butter
• 1 large onion, quartered and thinly sliced
• 1 medium sweet apple (such as Fuji, Gala, or Honeycrisp), peeled, cored, and thinly sliced
• ¾ cup vegan sour cream
• 1½ cups mozzarella-style vegan cheese shreds
• ¾ cup plain plant-based milk
• Pinch of nutmeg
• Salt and freshly ground pepper to taste

Instructions

1. Prepare the potatoes in one of two ways: You can microwave them (do the golden and sweet potatoes separately) until done but still firm. When cool enough to handle, peel them and slice about 1/2 inch thick and put in a mixing bowl. Or, if you’d like them to keep their shape a bit better, peel and slice 1/2 inch thick. Bring a pot of water to a slow boil, add the potatoes and cook at a gentle simmer until done but still firm, then drain.
2. Preheat the oven to 350º F. 
3. Heat the vegan butter in a medium skillet. Add the onion and sauté over medium heat until golden and just starting to brown. 
4. Add the sautéed onion and the remaining ingredients to the potato mixture and mix gently and thoroughly. Don't worry if the potatoes break apart.
5. Transfer the mixture into an oiled 2-quart baking dish and pat in. Bake for 35 to 40 minutes, or until the top and edges start to turn golden brown.
6. Let stand for 5 minutes, then scoop out of the baking dish to serve.

Find lots more delectable vegan casseroles and skillets.