Creamy Sweet Potato Casserole

This is a vegan take on the classic holiday sweet potato casserole, with no marshmallows, no butter, and no brown sugar avalanche. The natural sweetness of steamed sweet potatoes carries the dish, boosted by chewy dried apricots, plump raisins, and tart cranberries that give every bite a different fruit hit.

The creamy element comes from a rice flour slurry whisked into warm soy milk, cooked just until the sauce coats the back of a spoon. It’s the same thickening logic as a traditional roux but without dairy or wheat. Spices stay light: cinnamon, ginger, and a whisper of clove that nod to fall without dominating the fruit.

Steaming the potatoes (rather than boiling) keeps them firm enough to hold their shape in the casserole. By the time everything bakes for half an hour, the sauce has thickened into a glossy coat and the cranberries have burst into ruby pockets.

Kitchen Tips

• Steam the sweet potatoes only until just fork-tender. Overcooked potatoes turn mushy in the casserole.
• Mix the rice flour with cold soy milk before adding to the warm milk to prevent lumps.
• Soak the dried apricots and raisins in warm water for 5 minutes to plump them up before adding.
• Use full-fat soy milk for the silkiest sauce. Light soy milk works but the result is thinner.

Variations

• Stir in chopped toasted pecans or walnuts for crunch.
• Swap soy milk for coconut milk for a richer, slightly tropical version.
• Add a tablespoon of maple syrup at the end if you want it sweeter, gluten-free style.