When in doubt, eat potatoes.

That’s the prevailing wisdom keeping Funeral Potatoes at the forefront of southern wakes. Despite the dire name, they’re not the cause of funerals, but solace for those attending them. Little more than a cheesy potato bake, they’re the epitome of comfort food. Simple flavors and soft, creamy textures make it easy to eat, especially for the bereft who may be struggling to find their usual appetite for life. Leftovers keep for days, reheat beautifully, and serve generously, which is why it’s also a favorite for meal trains, making sure everyone still eats when times are tough.

Chalk it up primarily to user error, but the first time I attempted a veganized, slightly healthier version of the concept, those poor potatoes needed their own funeral. It was essentially chunky potato soup in a casserole dish, sloshing dangerously against the sides of its ceramic coffin. Worse yet is the fact that after one bite, I knew they had died in vain. Bland as sin, unctuous in a bad way, delivering such a dish would only cause more grief rather than relieve it.

Back to the drawing board, using the basics as guidelines rather than rules, I created a version accidentally perfect for Halloween, decked out in brilliant orange and black. Sweet potatoes are the new featured spud, contrasted by the spicy kick of sriracha, enveloped in a creamy, cheesy foundation. Traditionally, corn flake cereal is sprinkled on top for a crunchy finish, but I wanted a more savory and substantial option, springing for crushed blue corn tortilla chips instead. Let’s be honest: the “blue” masa has always looked black, but it works in its favor here, at least when served as a festival fall feature.

You’ll want to be buried in these potatoes. They’re not quite spicy enough to raise the dead, but hopefully, at least buoy your spirits. Whether you’re mourning, celebrating, or just navigating the strange limbo of being alive, these potatoes are here for you.

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Yield: Makes 6 - 8 Servings

Sweet & Spicy Funeral Potatoes

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Funeral potatoes are like an edible hug, bringing comfort and solace to those in mourning. This version is a kicked up version that swaps in sweet potatoes, contrasted by a bright kick of sriracha. Enveloped in a creamy, cheesy base and topped with blue corn chips, the color scheme is great for Halloween, but the flavor is timeless.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 Cup Raw Cashews, Soaked For 6 Hours or Overnight and Drained
• 2 Cups Vegetable Stock
• 1 Cup Nutritional Yeast
• 1/2 Cup Vegan Cream Cheese
• 3 Tablespoons Cornstarch
• 2 - 3 Tablespoons Sriracha
• 1 Teaspoon Italian Seasoning
• 1 Teaspoon Onion Powder
• 1 Teaspoon Dried Onion Flakes
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 2 1/4 - 2 1/2 Pounds Sweet Potatoes
• 1 Cup Shredded Vegan Cheddar
• 2 - 3 Cups Crushed Blue Corn Tortilla Chips

Instructions

1. Preheat your oven to 350 degrees.
   
2. Combine the soaked and drained cashews, vegetable stock, nutritional yeast, cream cheese, and cornstarch in your blender. Puree on high speed until completely smooth and creamy. Add the sriracha (more or less based on your spice preference/tolerance), Italian seasoning, onion powder and flakes, garlic powder, salt, and pepper. Pulse briefly to incorporate.
   
3. Peel and dice the sweet potatoes into 1/2-inch cubes. Transfer to a 9- x 13-inch baking dish and spread out in an even layer. Top with vegan cheddar, then pour the blended mixture all over, covering the potatoes evenly.
   
4. Carefully move the pan into the center of your oven and bake for 50 minutes.
   
5. Roughly crush the tortilla chips in your hands and sprinkle them evenly over the top of dish. Bake for another 10 minutes. Serve hot.

Recommended Products

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• 
  Edward & Sons, Let's Do Organic, Organic Cornstarch, 6 oz (170 g)
• 
  Now Foods, Real Food Organic, Whole, Raw Cashews, Unsalted, 10 oz (284 g)
• 
  Organic Sriracha Hot Sauce by Yellowbird

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 518Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 15mgSodium: 842mgCarbohydrates: 63gFiber: 11gSugar: 12gProtein: 20g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.