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+ servings
A small ramekin holds a single serving of vegan sweet potato casserole.
5 from 1 vote

Mini Sweet Potato Casseroles

Author - Gena Hamshaw
Cook Time: 1 hour 30 minutes
Cooling time 1 hour
Total Time: 2 hours 30 minutes
Yields: 3 servings


For the mashed potatoes

  • 2 large or 3 smaller sweet potatoes (about 1 1/2 lb)
  • 1 tablespoon (14 g) vegan butter
  • 2 tablespoons unsweetened, non-dairy milk
  • 2 teaspoons maple syrup or agave
  • 1/4 teaspoon cinnamon

For the topping:

  • 1 1/2 tablespoons (21 g) vegan butter
  • 2 tablespoons (15 g) unbleached, all purpose flour
  • 2 tablespoons (28 g) light or dark brown sugar
  • 1/4 + 1/8 teaspoon cinnamon
  • pinch of salt (only if your vegan butter is unsalted)
  • 2 tablespoons (15 g) chopped pecans or walnuts


  • Preheat your oven to 400F. Prick the sweet potatoes a few times with a fork. Place them onto a lined baking sheet. Bake for 45-60 minutes, or until they're completely tender when pierced with a fork or knife. Reduce the oven heat to 350F.
  • Wearing oven mitts, cut the hot sweet potatoes in half and scoop out the flesh into a medium sized mixing bowl. Add the butter, non-dairy milk, maple syrup, and cinnamon. Mash roughly with a fork. The sweet potatoes should be mashed, but they should still have a bit of texture—you're not aiming for totally smooth or uniform. 
  • Lightly oil or butter 2 or 3 small baking dishes. Transfer the mashed sweet potatoes to the dishes. Refrigerate for 1 hour. 
  • To make the topping, place the butter, flour, sugar, cinnamon, and salt, if needed, in a small bowl. Use your fingers to crumble it all up. You're aiming for pea-sized pieces of butter and for everything to be well incorporated. Add the nuts and mix again. 
  • Distribute the topping over the mashed potatoes in their little dishes. Transfer to the oven and bake for 25-30 minutes, or until the topping is golden brown. Serve.