Baked Vegan Sweet Potato Hash Browns

Baked Vegan Sweet Potato Hash Browns

These baked vegan sweet potato hash browns are a cozy, crunchy, and crave-worthy twist on a classic side. Perfect for Thanksgiving or any chilly-weather gathering, this recipe is naturally gluten-free, oven-baked instead of fried, and made with just a few wholesome ingredients. The sweet potatoes roast up with golden edges and a soft, satisfying center, especially when paired with a creamy gochujang dipping sauce.

this recipe

Whether you serve these as a brunch favorite, a holiday appetizer, or a light Thanksgiving side, they’re guaranteed to be a hit at the table.t

Jump to:

• Baked Vegan Sweet Potato Hash Browns

Why You’ll Love These Sweet Potato Hash Browns

Perfect for Holiday Entertaining
These hash browns are festive, flavorful, and easy to prepare ahead of time—ideal for a busy Thanksgiving menu.

Crispy Without Frying
Since they’re baked, you skip the mess of frying while still getting a crispy finish.

Vegan and Gluten-Free
Naturally free from animal products and gluten, they work well for guests with dietary needs.

Simple, Real Ingredients
You don’t need any fancy tools or hard-to-find ingredients—just sweet potatoes, starch, a few seasonings, and a flavorful sauce.

Ingredients You’ll Need

For the Hash Browns:

• 450 g (1 lb) orange sweet potatoes
• Heaped ½ teaspoon salt
• 1 tablespoon olive oil, plus more for brushing
• 2 spring onions (white parts only), finely chopped
• Freshly ground black pepper
• 2 tablespoons cornstarch, tapioca starch, or potato starch

For the Gochujang Dipping Sauce:

• ⅓ cup unsweetened vegan yogurt or cream
• 1 teaspoon gochujang paste (ensure it’s gluten-free if needed)
• 1 teaspoon maple syrup
• Juice of ½ lime (or lemon)
• Salt, to taste

Ingredient Tips and Substitutions

Sweet Potatoes:
Choose firm, orange-fleshed varieties. They offer the best sweetness and hold their texture when baked.

Starch Options:
Cornstarch, tapioca starch, and potato starch all work well. They help bind the mixture and make the hash browns crispy.

Spring Onions:
For a milder flavor, substitute with finely diced shallots or omit entirely.

Gochujang Swap:
Don’t have gochujang? Use sriracha or chili garlic sauce to keep the heat and flavor in the dip.

Step-by-Step Instructions

Step 1: Grate the Sweet Potatoes
Use a manual grater or food processor to grate the sweet potatoes coarsely.

Step 2: Salt and Rest
Transfer the grated sweet potatoes to a bowl, mix in the salt, and let them rest for 15 minutes. This helps release excess water.

Step 3: Squeeze Out the Moisture
Wrap the grated mixture in a clean kitchen towel or muslin cloth and squeeze out as much moisture as possible.

Step 4: Save the Starch
Let the squeezed liquid sit in a bowl. Pour off the water and keep the starchy residue at the bottom—it helps with crispiness. Stir it back into the potatoes.

Step 5: Mix the Hash Brown Base
Add olive oil, spring onions, black pepper, and cornstarch to the potato mixture. Mix well.

Step 6: Shape the Hash Browns
Preheat oven to 390°F (200°C). Lightly oil a baking tray. Use a cookie cutter or spoon to shape mounds of the mixture about 1 cm thick. Don’t press them down too firmly.

Step 7: Bake and Flip
Bake for 15 minutes. Carefully flip each hash brown using a flexible spatula. Brush the tray with a little more oil and bake for another 10–15 minutes, or until golden brown and crisp.

How to Make the Gochujang Dipping Sauce

In a small bowl, stir together the vegan yogurt, gochujang, maple syrup, lime juice, and a pinch of salt. Taste and adjust the spice or acidity as desired. This dipping sauce brings a creamy, spicy, and tangy contrast that pairs beautifully with the sweet potatoes.

Tips for Crispy, Flavorful Hash Browns

Squeeze Well for Crispiness
Too much moisture will keep your hash browns soft. Don’t skip the squeezing step.

Don’t Overpack the Mixture
Shape loosely for the best texture. Tightly packed hash browns can become dense and chewy.

Use the Right Tray
A simple aluminum baking sheet often works better than non-stick pans for crisping.

Serving Suggestions for Thanksgiving

Serve as an Appetizer
These make a great light bite to serve before the big Thanksgiving meal.

Pair with a Hearty Main
Serve alongside a lentil loaf, roasted vegetables, or stuffed squash for a plant-based holiday plate.

Build a Brunch Plate
Pair with avocado, tofu scramble, or a side salad for a cozy autumn brunch.

Storing and Reheating Instructions

How to Store Leftovers
Let hash browns cool completely, then store in an airtight container in the fridge for up to 3 days.

Best Way to Reheat
Reheat in a preheated 350°F oven for 10 minutes or in an air fryer at 360°F for 5 minutes. This helps them stay crispy.

Can You Freeze Them?
Yes. Freeze them after baking. Once solid, transfer to a freezer bag. Reheat from frozen in the oven for best results.

Frequently Asked Questions

More Sweet Potato Recipes for Thanksgiving

Want more ways to use sweet potatoes this holiday season? Try these cozy and delicious Thanksgiving recipes:

• Easy Baked Sweet Potatoes – Perfect Holiday Side
• Soft and Moist Sweet Potato Bread
• Sweet Potato Crescent Bites – A Fun Appetizer

These dishes are festive, flavorful, and easy to add to your Thanksgiving board.

Save and Share on Pinterest

If you loved this recipe or plan to make it for your Thanksgiving table, don’t forget to save it to your holiday board on Pinterest. Tag your creations and let us know how they turned out—we’d love to hear from you!

Happy Thanksgiving and happy cooking!

Print