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Tatertots in a white baking dish.

Vegetarian Sweet Potato Puff Casserole

This vegetarian caserole is packed full of fresh veggies and the sweet potato tots on top are the perfect finishing touch.
Course Main Course
Cuisine American
Keyword easy vegetarian recipes, vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 302kcal


  • 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


  • Preheat oven to 400 degrees.
  • Heat a large skillet over medium heat. Add the olive oil to the skillet.
  • Dump all of the vegetables into the skillet and cook, stirring often, for 5 minutes. Season with salt.
  • Remove pan from heat and set aside.
  • Add the butter to a small saucepan over medium heat and let melt.
  • Once melted, whisk in the flour and cook 1 minute, whisking constantly.
  • Slowly whisk in the vegetable broth and continue whisking until mixture has thickened to the consistency of a gravy.
  • Remove from heat and whisk in sour cream.
  • Pour sauce over vegetables and stir to combine. Pour mixture into 8x8 baking dish.
  • Top with shredded cheddar and sweet potato puffs.
  • Bake for 30 minutes. Serve immediately.


Calories: 302kcal | Carbohydrates: 37g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1074mg | Potassium: 672mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7665IU | Vitamin C: 88mg | Calcium: 117mg | Iron: 2.1mg