Sweet Potato Puff Casserole

This vegetarian sweet potato puff casserole is absolutely bursting with fresh veggies!

This vegetarian casserole is packed with fresh veggies and topped with sweet potato puffs! Ready in just 40 minutes!

Spring is finally (FINALLY) in the air. It’s warming up. Birds are chirping outside my window right now.

The neighbors are mowing their grass, because they are in the midst of some vicious competition with each other to see who can mow the most often and currently we’re at every other day and holding, but I have real fear that it’s going to become a daily thing.

And also, the sun is shining and flowers are juuuuuuust beginning to think about blooming.

So, Spring. Finally.

This time of year is so full of possibilities and excitement and I just love it. I love the way grass clipping smell, which is good. Because did you read the part about my neighbors?

I really love the way the produce at the grocery store starts looking more fresh and flavorful while the prices simultaneously start going down, down, down. It’s like magic.

This vegetarian casserole is packed with fresh veggies and topped with sweet potato puffs! Ready in just 40 minutes!

This Spring, I’ve teamed up with Alexia Foods to bring you a recipe that is bursting with all those fresh veggies! And, since I’m me, I knew I had to do this in casserole form. I love casseroles. It’s been well documented, as seen in my cheeseburger casserole, chicken parmesan meatball casserole, Doritos chicken casserole, and my jiffy corn casserole!

This time around though, I wanted a childhood classic casserole. With a twist.  A sweet potato twist! Because mama loves her some of those Alexia sweet potato puffs! They’re delightfully crunchy on the outside and fluffy on the inside, just the way they’re meant to be.

This vegetarian casserole is packed with fresh veggies and topped with sweet potato puffs! Ready in just 40 minutes!

The sweet potato adds the perfect earthiness to this dish! I love how light it is for a casserole recipe! No canned soups or any other weird ingredients either! I wanted to keep it simple and natural, just like Alexia does!

This sweet potato puff casserole is super versatile too. I started with 7 cups of freshly chopped vegggies and you can switch them around and swap them out for whatever you have on hand and love most. Some other vegetables that would work great here are green beans, zucchini, and peas.You can even trade in a cup or two of veggies for some cooked, shredded chicken if you wanted to up the protein factor.

I hope you love this lightened up casserole as much as my family does. (Okay, so not my daughter. She hates all veggies, as 11 years do.)

This vegetarian casserole is packed with fresh veggies and topped with sweet potato puffs! Ready in just 40 minutes!

5 from 1 vote

Vegetarian Sweet Potato Puff Casserole

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 302 kcal

This vegetarian caserole is packed full of fresh veggies and the sweet potato tots on top are the perfect finishing touch.


  • 1 teaspoon olive oil
  • 1 1/2 cups chopped asparagus
  • 1 1/2 cup chopped broccoli
  • 1 cup chopped bell peppers
  • 1 cup corn fresh or frozen
  • 1 cup diced onion
  • 1 cup shredded carrots
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup vegetable broth
  • 1/4 cup sour cream
  • 1/4 cup grated cheddar
  • 2 cups Alexia Sweet Potato Puffs frozen


  1. Preheat oven to 400 degrees.
  2. Heat a large skillet over medium heat. Add the olive oil to the skillet.
  3. Dump all of the vegetables into the skillet and cook, stirring often, for 5 minutes. Season with salt.
  4. Remove pan from heat and set aside.
  5. Add the butter to a small saucepan over medium heat and let melt.
  6. Once melted, whisk in the flour and cook 1 minute, whisking constantly.
  7. Slowly whisk in the vegetable broth and continue whisking until mixture has thickened to the consistency of a gravy.
  8. Remove from heat and whisk in sour cream.
  9. Pour sauce over vegetables and stir to combine. Pour mixture into 8x8 baking dish.
  10. Top with shredded cheddar and sweet potato puffs.
  11. Bake for 30 minutes. Serve immediately.
Nutrition Facts
Vegetarian Sweet Potato Puff Casserole
Amount Per Serving
Calories 302 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 1074mg47%
Potassium 672mg19%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 13g14%
Protein 7g14%
Vitamin A 7665IU153%
Vitamin C 88mg107%
Calcium 117mg12%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.