Mexican Sweet Potato Lasagna

Serves: about ten

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Vegan (of course)

Your lasagna just got upgraded! Not only is this lasagna vegan but it also has a Mexican flare and it is grain-free! I for one am always up for Mexican food, and I absolutely love using sweet potatoes instead of the traditional pasta in a lasagna! What could could be better than this dish?




  • Two large sweet potatoes
  • Cashew Sour Cream
  • Two cups of cooked pinto beans
  • Two cups of cooked black beans
  • Two and a half cups of tomato sauce
  • One tsp. of cumin
  • One tsp. of chili powder
  • One tsp. of garlic powder
  • A dash of salt and pepper


How to make:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Make the Cashew Sour Cream.
  3. Wash and chop the sweet potatoes into thin rounds (about 1/8 to 1/4 of an inch)
  4. In a medium sized bowl, mix together the tomato sauce, cumin, chili powder, garlic powder, salt, and pepper until homogeneous.
  5. In a medium sized bowl, combine the black beans and pinto beans.
  6. Layer the spiced tomato sauce at the bottom of an 8×10 baking dish.
  7. Layer the chopped sweet potatoes in rows over the sauce.
  8. Layer the cashew sour cream over the sweet potatoes.
  9. Layer the beans over the cashew sour cream.
  10. Continue to layer each ingredient until there are no ingredients left.
  11. Bake the lasagna for about 50-60 minutes, or until the sweet potatoes are soft and fork-tender.
  12. While the lasagna cooks, make the Guacamole.
  13. Once the lasagna is done cooking, serve it with guacamole on top.
  14. Enjoy!

Screen Shot 2018-05-04 at 7.21.21 PM

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