30+ Irresistible Holiday Vegan Sweet Potato Recipes to Elevate Your Festive Feast

The holiday season is the perfect time to indulge in hearty, comforting dishes that warm the soul.

If you’re looking for plant-based options to brighten your festive spread, vegan sweet potato recipes are the way to go.

Sweet potatoes are incredibly versatile, offering a natural sweetness and rich texture that can be transformed into everything from savory side dishes to decadent desserts.

Whether you’re hosting a holiday dinner, bringing a dish to a party, or just treating yourself, these 30+ vegan sweet potato recipes are bound to become a new holiday tradition.

From savory casseroles and creamy soups to indulgent pies and cakes, the possibilities are endless with this humble root vegetable.

Not only are sweet potatoes delicious, but they’re also packed with nutrients, making them an excellent choice for anyone looking to eat a little healthier while still enjoying the festive flavors.

So, grab your apron, preheat your oven, and get ready to discover an array of vegan sweet potato recipes that will wow your friends and family this holiday season!

30+ Irresistible Holiday Vegan Sweet Potato Recipes to Elevate Your Festive Feast

This holiday season, let sweet potatoes take center stage at your table with these 30+ vegan recipes that combine bold flavors, festive flair, and nourishing ingredients.

Whether you’re cooking for vegan guests or simply looking to add more plant-based options to your menu, sweet potatoes offer the perfect base for dishes that everyone can enjoy.

From savory casseroles and warm curries to delectable desserts, these recipes are sure to bring joy and comfort to your holiday gatherings.

Not only do these recipes taste amazing, but they also provide the perfect balance of nutrients, helping you feel good about the food you’re serving.

So, embrace the versatility of sweet potatoes and start experimenting with these delicious vegan holiday recipes.

Vegan Sweet Potato Casserole

A perfect holiday side dish, this vegan sweet potato casserole features a creamy, spiced filling topped with a crunchy pecan streusel. It’s a comforting, rich dish that will impress your guests and serve as a delicious alternative to the traditional casserole. The smooth texture of the sweet potatoes blends beautifully with the sweet, nutty topping, making each bite a burst of flavor.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 2 tablespoons coconut oil, melted

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Boil the sweet potatoes in a large pot until soft, about 10-15 minutes. Drain and mash until smooth.
3. In a large bowl, mix the mashed sweet potatoes with coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Spread the sweet potato mixture into the prepared baking dish.
5. In a separate bowl, mix the chopped pecans, rolled oats, brown sugar, and melted coconut oil.
6. Sprinkle the pecan mixture evenly over the sweet potatoes.
7. Bake for 30 minutes, or until the top is golden brown and crispy.
8. Remove from the oven and let it cool slightly before serving.

This vegan sweet potato casserole is an excellent holiday side dish that combines the rich flavor of sweet potatoes with the crunch of a pecan topping. The addition of coconut milk creates a creamy texture while the maple syrup adds just the right amount of sweetness. The dish is not only delicious but also nutritious, making it a great option for vegan guests and those looking to enjoy a plant-based holiday meal. The warm, comforting flavor profile is a guaranteed crowd-pleaser that will elevate any festive table.

Vegan Sweet Potato Pie

A holiday classic with a twist, this vegan sweet potato pie features a velvety filling made from sweet potatoes, coconut milk, and warm spices. It’s an indulgent dessert that is just as creamy and satisfying as the traditional version but made without any dairy or eggs. The flaky, buttery crust pairs perfectly with the smooth, spiced filling.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 prepared vegan pie crust

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the sweet potatoes in a large pot for about 10-15 minutes until soft. Drain and mash until smooth.
3. In a large bowl, mix the mashed sweet potatoes with coconut milk, brown sugar, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and creamy.
4. Pour the sweet potato filling into the prepared pie crust.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Let the pie cool for at least 2 hours before slicing and serving.

This vegan sweet potato pie is a luxurious dessert that captures the essence of the holidays. The coconut milk creates a rich, creamy filling that’s complemented by the sweet warmth of cinnamon, nutmeg, and ginger. The pie has a decadent texture while still being light and flavorful. It’s a dessert that everyone can enjoy, vegan or not, and is sure to become a family favorite for years to come. Serve it with a dollop of coconut whipped cream for the ultimate festive treat.

Vegan Sweet Potato Brownies

These vegan sweet potato brownies are a healthier twist on the classic dessert, featuring naturally sweetened sweet potatoes and a rich, fudgy texture. They’re a perfect holiday treat for those who enjoy a chocolatey, indulgent dessert without the guilt. The sweet potatoes provide a subtle sweetness and moisture, making these brownies soft and delicious.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Boil the sweet potatoes until soft, about 10-15 minutes. Drain and mash until smooth.
3. In a large bowl, combine the mashed sweet potatoes, cocoa powder, almond flour, maple syrup, coconut oil, vanilla extract, salt, and baking powder. Mix until fully combined.
4. Stir in the vegan chocolate chips.
5. Pour the batter into the prepared baking pan and smooth it out.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the brownies cool completely before cutting into squares.

These vegan sweet potato brownies are the perfect balance of rich chocolate flavor and the natural sweetness of sweet potatoes. They’re dense and fudgy, with just the right amount of sweetness from maple syrup and a hint of cocoa. The added chocolate chips make them even more indulgent. These brownies are a great dessert to bring to any holiday gathering and will satisfy the sweet tooth of everyone, whether they follow a plant-based diet or not. They’re a healthier, yet equally satisfying, alternative to traditional brownies.

Vegan Sweet Potato and Cranberry Salad

This vibrant vegan sweet potato and cranberry salad combines the earthy flavors of roasted sweet potatoes with the tartness of cranberries, creating a festive and colorful dish perfect for the holidays. The addition of fresh greens and a tangy maple dressing elevates the salad, making it both light and satisfying, ideal for any holiday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup fresh cranberries
• 4 cups mixed salad greens (arugula, spinach, or kale)
• 1/4 cup walnuts, chopped
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes in olive oil, salt, and pepper, then spread them evenly on the baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
3. In a small saucepan, combine cranberries with a tablespoon of water and cook over medium heat for 5-7 minutes until the cranberries burst and become soft. Set aside.
4. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
5. In a large bowl, combine roasted sweet potatoes, cranberries, salad greens, walnuts, and red onion.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately or chill for 10-15 minutes to allow the flavors to meld.

This vegan sweet potato and cranberry salad is a delightful addition to any holiday spread. The sweetness of the roasted sweet potatoes pairs perfectly with the tangy cranberries, and the crunchy walnuts add texture. The maple dressing ties everything together with a burst of sweetness and acidity. This dish is not only refreshing but also packed with nutrients, making it a healthy yet flavorful side that can complement any holiday meal.

Vegan Sweet Potato Tacos

These vegan sweet potato tacos are a fun and flavorful holiday meal that’s simple to prepare and packed with a mix of delicious ingredients. The roasted sweet potatoes bring a natural sweetness to the tacos, while the toppings—like creamy avocado, fresh cilantro, and zesty lime—bring balance to the flavors. Perfect for a cozy family dinner or a casual holiday gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• Hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes in olive oil, cumin, paprika, chili powder, salt, and pepper. Roast for 20-25 minutes, flipping halfway, until the sweet potatoes are tender and slightly crispy.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by dividing the roasted sweet potatoes evenly among the tortillas. Top with avocado slices, shredded red cabbage, and cilantro.
5. Squeeze fresh lime juice over the tacos and drizzle with hot sauce if desired.
6. Serve immediately, and enjoy the bold flavors!

These vegan sweet potato tacos are a quick and satisfying dish with layers of flavor that are perfect for any festive occasion. The sweet and savory roasted sweet potatoes balance beautifully with the creamy avocado, crunchy cabbage, and bright lime. The cumin and paprika spice mix adds depth, making each bite exciting. Whether served as a main dish or as part of a taco bar, these tacos will bring joy to your holiday table.

Vegan Sweet Potato and Quinoa Stuffed Peppers

These vegan sweet potato and quinoa stuffed peppers are a colorful, nutrient-packed dish that makes for an excellent main or side during the holidays. The combination of roasted sweet potatoes, quinoa, and beans, all stuffed into vibrant bell peppers, makes a hearty and satisfying meal. The dish is not only delicious but also filled with protein, fiber, and essential vitamins.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup salsa
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Boil the quinoa in a pot with 1 cup of water, cooking according to package instructions (usually about 15 minutes). Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sweet potato cubes and cook until they are soft and lightly browned, about 10-15 minutes.
4. Add the cooked quinoa, black beans, cumin, chili powder, salt, and pepper to the skillet with the sweet potatoes. Stir in the salsa and cook for another 5 minutes.
5. Stuff the bell peppers with the sweet potato and quinoa mixture, pressing down gently to pack the filling.
6. Place the stuffed peppers in the prepared baking dish and cover with aluminum foil. Bake for 30-35 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These vegan sweet potato and quinoa stuffed peppers are an excellent choice for a wholesome and hearty holiday dish. The sweet potatoes bring natural sweetness, while the quinoa provides a protein-packed base, making this dish both filling and nutritious. The black beans add a creamy texture and the cumin and chili powder bring just the right amount of spice. This dish is not only delicious but also beautiful, with the vibrant colors of the bell peppers and fresh cilantro making it visually stunning on your holiday table.

Vegan Sweet Potato Pancakes

These fluffy vegan sweet potato pancakes are perfect for a cozy breakfast or brunch during the holiday season. The sweet potatoes give the pancakes a rich, natural sweetness, while the cinnamon and nutmeg spices create a festive flavor. These pancakes are light, tender, and deliciously satisfying.

Ingredients:

• 1 medium sweet potato, peeled and grated
• 1 cup flour (whole wheat or all-purpose)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any non-dairy milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted

Instructions:

1. Preheat your griddle or a large non-stick skillet over medium heat and lightly grease with coconut oil.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the grated sweet potato, almond milk, maple syrup, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick, but if it’s too thick, add a little more almond milk.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake, spreading gently into a round shape. Cook for 3-4 minutes on each side or until golden brown.
6. Serve the pancakes warm, topped with maple syrup, fresh fruit, or a dollop of coconut whipped cream.

These vegan sweet potato pancakes are a deliciously sweet and comforting breakfast option for any holiday morning. The grated sweet potato adds moisture and flavor, while the spices create a warm, festive aroma. Light and fluffy, these pancakes are sure to be a hit with everyone at the table. Whether served as a family breakfast or for a brunch gathering, they offer the perfect way to start your holiday celebrations.

Vegan Sweet Potato and Lentil Shepherd’s Pie

This vegan sweet potato and lentil shepherd’s pie is a comforting and hearty dish, perfect for a cozy holiday dinner. The savory lentil mixture, combined with a creamy layer of mashed sweet potatoes, creates a satisfying meal that’s both delicious and nourishing. This plant-based version of a classic shepherd’s pie will be loved by vegans and non-vegans alike.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup green lentils, cooked
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 1/4 cup peas (optional)
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 2 tablespoons olive oil (for mashed sweet potatoes)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Boil the sweet potatoes in a large pot for 15-20 minutes or until fork-tender. Drain and mash with 2 tablespoons of olive oil and salt until smooth.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Add the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Add peas if desired and cook for another 5 minutes.
5. Spread the lentil mixture evenly in the prepared baking dish.
6. Top with the mashed sweet potatoes, spreading them out evenly over the lentils.
7. Bake for 20 minutes, until the top is slightly golden.
8. Let it cool for a few minutes before serving.

This vegan sweet potato and lentil shepherd’s pie is an excellent choice for a filling and nutritious holiday meal. The rich and savory lentil mixture is complemented by the creamy, naturally sweet mashed sweet potatoes, making for a balanced and flavorful dish. The hearty nature of this pie ensures it will be a satisfying main course at your holiday table. Plus, it’s packed with plant-based protein and fiber, making it both delicious and good for you.

Vegan Sweet Potato Cinnamon Rolls

These vegan sweet potato cinnamon rolls are a sweet and comforting treat, perfect for a holiday breakfast or dessert. The dough is soft and fluffy, filled with a cinnamon-sugar swirl and topped with a rich maple glaze. The sweet potato in the dough adds moisture and flavor, making these rolls extra indulgent.

Ingredients:

• 1 cup sweet potato puree
• 1/2 cup almond milk (or any plant-based milk)
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon (for filling)
• 1/4 cup coconut oil, softened (for filling)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons maple syrup (for glaze)

Instructions:

1. In a small bowl, combine the almond milk, sweet potato puree, melted coconut oil, and maple syrup. Heat until lukewarm (about 110°F/45°C), then stir in the yeast. Let it sit for 5-10 minutes until bubbly.
2. In a large bowl, whisk together the flour, salt, and cinnamon. Add the wet mixture and stir to form a dough.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let rise for 1 hour, or until doubled in size.
4. Preheat your oven to 350°F (175°C). Roll the dough out into a rectangle on a floured surface.
5. Spread softened coconut oil over the dough, then sprinkle with brown sugar and cinnamon.
6. Roll the dough tightly from one end to the other, then slice into 10-12 rolls.
7. Place the rolls in a greased baking pan and bake for 25-30 minutes, or until golden brown.
8. While the rolls bake, whisk together powdered sugar and maple syrup to create the glaze.
9. Drizzle the glaze over the warm cinnamon rolls and serve.

These vegan sweet potato cinnamon rolls are a delightful treat, combining the sweetness of sweet potatoes with the warmth of cinnamon and maple. The dough is soft and fluffy, while the filling adds just the right amount of sweetness and spice. The maple glaze provides a deliciously sweet finish. These rolls are perfect for a special holiday breakfast or as a sweet dessert that will make everyone at the table smile.

Vegan Sweet Potato and Chickpea Curry

This vegan sweet potato and chickpea curry is a warm and aromatic dish filled with rich flavors and vibrant spices. The sweet potatoes melt into the creamy coconut milk, while the chickpeas provide a satisfying texture. This hearty curry is perfect for cozy holiday meals, offering a satisfying combination of sweetness, spice, and creaminess.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 can coconut milk (full-fat)
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes.
2. Add the curry powder, cumin, turmeric, and cinnamon, and cook for another minute until fragrant.
3. Add the cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer.
4. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This vegan sweet potato and chickpea curry is an incredibly flavorful and satisfying dish. The creaminess of the coconut milk balances the heat from the curry spices, while the sweetness of the sweet potatoes pairs perfectly with the savory chickpeas. This curry is warming and hearty, making it an ideal dish for the holiday season when you’re craving comfort food. Serve it with rice to complete the meal for a full and satisfying experience.

Vegan Sweet Potato Fritters

These crispy vegan sweet potato fritters are a flavorful and easy-to-make holiday appetizer or side dish. The sweet potatoes are mixed with a light batter and spices, then pan-fried to golden perfection. These fritters are slightly crispy on the outside and soft and tender on the inside, making them the perfect bite-sized treat.

Ingredients:

• 2 medium sweet potatoes, peeled and grated
• 1/4 cup chickpea flour (or all-purpose flour)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil (for frying)

Instructions:

1. Grate the sweet potatoes using a box grater or food processor. Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, combine the grated sweet potatoes, chickpea flour, nutritional yeast, cumin, paprika, salt, pepper, and parsley. Mix until everything is well incorporated.
3. Heat the olive oil in a large skillet over medium heat.
4. Form small patties with the sweet potato mixture and carefully place them in the hot skillet. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the skillet and drain on a paper towel to remove excess oil.
6. Serve the fritters warm with a dipping sauce of your choice.

These vegan sweet potato fritters are a tasty and fun dish that makes a perfect appetizer for holiday gatherings. The combination of cumin, paprika, and nutritional yeast gives them a savory, umami flavor that pairs beautifully with the natural sweetness of the sweet potatoes. The fritters are crispy on the outside, tender on the inside, and incredibly satisfying. They can be served as a side dish, appetizer, or snack, and they’re sure to be a hit with all your holiday guests.

Vegan Sweet Potato Chocolate Cake

This rich and indulgent vegan sweet potato chocolate cake is a perfect dessert for the holidays. The sweet potatoes lend moisture and natural sweetness, making the cake incredibly soft and decadent. Topped with a dairy-free chocolate ganache, this cake is a crowd-pleaser that combines the best of both chocolate and sweet potato in one delightful treat.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup dairy-free chocolate chips

For the Ganache:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup almond milk (or any plant-based milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Boil or steam the sweet potato cubes until soft, about 15 minutes. Mash them well and set aside to cool.
3. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. In a separate bowl, mix the coconut sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir in the mashed sweet potatoes until well combined.
5. Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chocolate chips.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. While the cake is baking, prepare the ganache by melting the chocolate chips and almond milk together in a microwave-safe bowl, stirring every 30 seconds until smooth.
8. Once the cake has cooled, pour the ganache over the top and spread it evenly.
9. Let the ganache set for a few minutes before serving.

This vegan sweet potato chocolate cake is a true treat for chocolate lovers. The sweet potato adds a rich, moist texture to the cake, making it incredibly soft and satisfying. The dairy-free chocolate ganache adds an extra layer of indulgence, ensuring each bite is smooth and decadent. Perfect for any holiday dessert table, this cake will quickly become a favorite.

Vegan Sweet Potato Fries with Spicy Cashew Dipping Sauce

These crispy, savory vegan sweet potato fries are a perfect side dish or appetizer for the holidays. They are baked to perfection with a delicious blend of spices, giving them a crunchy exterior while keeping the inside tender. Paired with a creamy, spicy cashew dipping sauce, these fries are both flavorful and addictive.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into thin fries
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste

For the Spicy Cashew Dipping Sauce:

• 1/2 cup raw cashews, soaked for 4 hours and drained
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1-2 tablespoons sriracha (adjust for spice level)
• 1/4 cup water (or as needed for consistency)
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them evenly on the prepared baking sheet in a single layer.
3. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
4. While the fries are baking, make the cashew dipping sauce by blending all the ingredients in a high-speed blender until smooth and creamy. Add more water if necessary to reach the desired consistency.
5. Once the fries are ready, remove them from the oven and serve immediately with the cashew dipping sauce on the side.

These vegan sweet potato fries with spicy cashew dipping sauce are an irresistible combination of crispy, savory fries and creamy, spicy sauce. The fries are perfectly seasoned with smoked paprika and cumin, giving them a warm and smoky flavor that complements the sweetness of the potatoes. The cashew dipping sauce adds a rich, creamy texture with just the right amount of heat, making it a flavorful accompaniment to the fries. This dish is perfect for sharing and will surely be a hit at any holiday gathering.

Vegan Sweet Potato and Kale Gratin

This vegan sweet potato and kale gratin is a comforting and elegant dish that makes a wonderful side for holiday meals. The creamy layers of sweet potato and kale are baked together in a rich, garlic-infused sauce and topped with a crispy breadcrumb crust. It’s a cozy, flavorful dish that’s sure to impress your guests.

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 cups kale, chopped (stems removed)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can coconut milk (full-fat)
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (for topping)
• 2 tablespoons vegan butter (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a medium baking dish with vegan butter.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
4. In a bowl, combine the coconut milk, nutritional yeast (if using), salt, and pepper. Stir to combine.
5. Layer the bottom of the greased baking dish with sweet potato slices, followed by a layer of the sautéed kale. Repeat until all the ingredients are used, finishing with a layer of sweet potatoes on top.
6. Pour the coconut milk mixture evenly over the top and cover with aluminum foil.
7. Bake for 40-45 minutes, or until the sweet potatoes are tender.
8. Remove the foil, sprinkle breadcrumbs on top, and bake for an additional 10-15 minutes, or until the top is golden and crispy.
9. Let it cool for a few minutes before serving.

This vegan sweet potato and kale gratin is a rich and creamy dish that combines the earthy sweetness of sweet potatoes with the vibrant greens of kale. The coconut milk sauce adds a luxurious texture, while the crispy breadcrumb topping adds crunch and flavor. This gratin is a perfect side for a holiday meal, providing a comforting and satisfying option that is both dairy-free and full of flavor.

Vegan Sweet Potato Pudding

This velvety vegan sweet potato pudding is a sweet and indulgent dessert that is perfect for any holiday meal. The natural sweetness of the sweet potatoes is enhanced by a combination of warm spices, creating a dessert that is both creamy and flavorful. The rich texture and comforting flavors make this pudding a delightful holiday treat.

Ingredients:

• 2 medium sweet potatoes, peeled and boiled until soft
• 1/2 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Pinch of salt
• Crushed nuts or whipped coconut cream (for garnish, optional)

Instructions:

1. Boil or steam the sweet potatoes until soft, about 15 minutes. Drain and mash them until smooth.
2. In a blender or food processor, combine the mashed sweet potatoes, coconut milk, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt. Blend until completely smooth.
3. Pour the pudding mixture into serving bowls and refrigerate for at least 2 hours to allow it to firm up.
4. Once chilled, garnish with crushed nuts or a dollop of whipped coconut cream.
5. Serve and enjoy!

This vegan sweet potato pudding is a creamy, comforting dessert that will satisfy any sweet tooth. The spices infuse the pudding with warmth, while the natural sweetness of the sweet potatoes keeps it light yet indulgent. Whether served as a side dish or a dessert, this pudding is perfect for any holiday celebration and is sure to become a favorite among your guests.

Note: More recipes​ are coming soon!