Vegan Main Dishes/ Vegan Recipes

Sweet and White Potato Casserole with Apples

Sweet and White Potato casserole with apples

This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana. Photos by Evan Atlas.

Serves: 6

  • 4 medium red-skinned or Yukon Gold potatoes
  • 2 large sweet potatoes
  • 2 tablespoons vegan buttery spread as Earth Balance
  • 1 large red onion, chopped
  • 2 medium sweet apples, peeled, cored, and thinly sliced
  • 3/4 cup vegan sour cream
  • 1 cup grated mozzarella-style vegan cheese
  • 3/4 cup rice milk
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste

Cook, bake, or microwave the potatoes in their skins until done but still firm. Do the same, separately, with the sweet potatoes. The potatoes should be done enough to be easily pierced through, but not mushy.

When all the potatoes are done, plunge them into a bowl of cold water, then preheat the oven to 350 degrees F.

Sweet and White Potato casserole recipe

When the potatoes and sweet potatoes are cool enough to handle, peel and slice them about 1/2 inch thick, then place them in a large mixing bowl.

Heat the vegan buttery spread in a small skillet. Add the onion and sauté over medium heat until lightly browned. Add the onion to the potato mixture along with all the remaining ingredients and stir together gently but thoroughly. Don’t worry if the potatoes break apart.

Pour the mixture into an oiled large shallow baking dish. Bake for 35 to 40 minutes, or until the top is golden. Serve at once.

Sweet and White Potato casserole

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  • Reply
    September 7, 2014 at 12:46 pm

    I made this yesterday for a dinner party I was invited to and much to my chagrin, the potatoes were not cooked through by the end of the baking time. I had cooked them ahead of time as per the directions, but perhaps they are too vague. Maybe a more precise cooking time would help. Or perhaps my slices were too thick, which also wasn’t specified in the instructions. I ended up bringing last minute store-bought salads to the dinner. Any suggestions for improving the outcome?

    • Reply
      September 7, 2014 at 1:14 pm

      Hello JayKay — I’m so sorry this didn’t turn out well for you, especially as you had prepared it for a dinner party. In the instructions it says to pre-cook or bake the potatoes until done but still firm. It’s impossible to say for how long as it really depends on the size and variety of the potatoes. It does, however say to do so until done … so that when the casserole goes into the oven, they are already cooked. In that case, it doesn’t matter much if they’re sliced thin or thick. However, I will tweak the language so that everything comes into sharper focus. If you want to salvage the casserole you already made, bake in a 300 to 350-degree oven, covered, until everything is tender. And I hope you come back to VegKitchen — our recipes most always work very well!

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