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Ma's Sweet Potato Bake (Veganized)

I usually roll this out at Thanksgiving but was recently reminded by a friend recipe is worthy of sharing year-round! This bake takes very few ingredients and can be adapted by adding raisins or swapping them for pecans if you have nut fans. I have made this so many times I rarely measure and generally go by taste and encourage you to take some bites to adapt the amount of O.J. and brown sugar to taste.


5 large sweet potatoes

1/2 cup orange juice (I like fresh with pulp)

1/2 cup light brown sugar

1/3 cup vegan butter (I prefer Earth Balance)

1/2 teaspoon salt

1/2 teaspoon cinnamon

Optional-1/2 cup raisins (Regular or golden both work great)

1 package vegan marshmallows (I use Dandies)


Bake your sweet potatoes at 350 degrees for approximately an hour (until soft). Keep the over on at 350 after removing sweet potatoes and use a vegan cooking spray to cover deep casserole dish. Into a large bowl scoop out sweet potatoes, mash and add brown sugar, butter, orange juice, salt and cinnamon, mixing thoroughly. Scoop into greased casserole dish and level top with spoon. Put dish in oven and bake for 20 minutes covered with tinfoil. After 20 minutes remove the dish from the oven and place marshmallows in a single layer on top of sweet potatoes and place back in the over for approximately 25 more minutes. (Until marshmallows expand and begin to brown on top). Remove from oven and enjoy!

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