Vegan Paleo Sweet Potato Casserole

Brighten up your meal with this sweet potato side, accented with tart cranberries.


  • 3 large sweet potatoes (3 pounds)

  • 1 1/2 cups fresh or frozen cranberries

  • 1 15 ounce can coconut milk, full fat

  • 1 tablespoon maple syrup (optional)

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup whole almonds, coarsely chopped

  • 2 tablespoons shredded coconut

  • 1 teaspoon coconut oil


  1. Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9x13 pan. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.

  2. In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Serving Suggestion

This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Nutritional Information

250 calories, 14 g. fat, 0 mg. cholesterol, 220 mg. sodium, 27 g. carbohydrate, 6 g. fiber, 4 g. protein

Gluten-Free and Vegan Apple Peanut Butter Cake

Ingredients for a 10 inch springform pan

We use grams instead of tablespoons in a few sections of this recipe. This allows for a more precise measurement, and a delicious outcome.



  • One large banana
  • 150 grams of maple syrup
  • 250 grams of peanut butter, unsweetened. Creamy and salted is what we prefer!
  • 0.25 cup to 0.5 cup coconut milk (or almond milk or similar)
  • 120 grams of rice flour
  • 2 teaspoons organic baking powder
  • 1.5 tsp cinnamon
  • 1 dash of vanilla
  • 3 large Fuji apples
  • 1 lemon






  1. Preheat the oven to 320°F.
  2. Line the bottom of the springform pan with baking paper, grease and flour the sides.
  3. Wash the apples, cut two apples into very thin slices and mix them with the juice of half a lemon.
  4. Peel the third apple and cut it into very small cubes and mix with the juice of the other lemon half.
  5. Purée the banana, stir in the maple syrup and vanilla with a spatula or cooking spoon.
  6. Then stir in the non-dairy milk – depending on the thickness, add 1/4 cup or 1/2 cup coconut milk (for instance: add 1/4 cup if your peanut butter is very creamy and melty; add 1/2 cup if it's more firm.)
  7. In a separate bowl, blend the dry ingredients (rice flour, baking powder, cinnamon.)
  8. Stir the peanut butter in a mixing bowl, then add the banana mixture. Slowly stir in the flour mix using a silicon spatula or cooking spoon. Mix all ingredients well. 
  9. Fold in the cubed apples, and fill your springform pan with the batter. Press the apple slices lightly in the batter and bake for 45-55 minutes.
  10. Brush the apple slices with your remaining lemon juice periodically while baking. 
  11. When the cake is finished (a toothpick or caketester will come out clean when inserted in the center) let the cake cook on a cooling rack. Brush with a bit of maple syrup when serving.

We found that this cake makes a delightful and filling breakfast, but it can be eaten with ice cream as a dessert too! 

We found this recipe online at Our Food Stories and adapted it for the Moscow Food Co-op!